Heat the pot, turn to a small fire, put the peppercorns, and the furnace.
The pepper is dried and smashed with a rolling pin for use.
Cut the beef tenderloin and mix the ingredients.
Finally, add two eggs and mix well.
Refrigerate for half a day.
Pour in the sweet potato starch paste, don't be too dry.
The oil is burned by 60% hot water.
After the fish is removed, the oil temperature is 7.8, which is hot-fried and fried.
My own pepper powder is specially added!