How to fry Sichuan crisp meat to be crisp and fragrant?

Preparation materials: tenderloin 130g, sweet potato starch 40g, salt 2g, pepper powder, egg 1 piece, and oil.

1. Slice the tenderloin into 3mm strips, add 1g salt and marinate with a little pepper powder.

2. Mix sweet potato starch and eggs into a uniform paste and let it stand for a while.

3. Add 1 g salt and appropriate amount of pepper powder into the batter.

4. Put the marinated meat into the batter and stir well.

5. Heat the oil in the pan to 60% heat (chopsticks are put into the oil pan, and there are small bubbles around them).

6, turn to medium and small fire to put meat slices.

7. Fry until slightly Huang Shi, and take out.

8. finally, you can eat it.