Deep-fried fennel crispy pork

After eating the fennel crispy meat that I want to eat once, friends who love fennel can try it, and they can't stop taking a bite at all

Ingredients

Tenderloin 300 g

Cumin 20 g

Egg 2 pcs

Sweetpotatostarch 90 g(9 tablespoons)

Cookingwine 1 scoop

Whitepepper 1.5 g

Sichuanpepperpowder 2 g

Salt 3 g

Essenceofchicken 0.5 g

Drydishdippingsauce:

Sichuanpepperpowder 1 spoon

Saltandpepper 1 spoon

sesame 1/2 spoon

Cut the tenderloin into slender strips with the thickness of a little finger, add cooking wine + white pepper powder + Sichuan pepper powder + salt + chicken essence, grasp and mix evenly and marinate for 20 minutes
After marinating + chopped fennel and mix well
90g sweet potato starch (about 9 tablespoons) + 2 eggs + 1g peppercorn powder Stir to form a particle-free paste, â and remember not to add water
Pour the batter into the tenderloin and mix well
Turn the heat oil to medium, heat the oil temperature to 6 into the hot meat, fry it until golden brown, and fry it again (you can take it out after 50 times of re-frying)
Dry dish dipping sauce: 1 tablespoon Sichuan pepper powder + 1 tablespoon pepper salt + 1/2 tablespoon sesame seeds