Step 1

In a large bowl, mix sweet potato starch with 1/2 tablespoon of salt. Crack eggs in. Then slightly add water until the batter can hold shapes for 2-3 seconds and just running. Combine well and set aside for 30 minutes.

Step 2

Cut the pork butt into small strips around 3cm wide. Transfer to a bowl and marinate with 1 tablespoon of salt, cooking wine, oyster sauce, white pepper and Sichuan peppercorn.

Step 3

Mix the pork strips in.

Step 4

Heat oil to 160 to 170 degree C, and slide the pork strips in. Fry for around 3 minutes over medium fire until slightly browned. Transfer out and strain oil.

Step 5

Heat oil to 200 degree C (almost smoky), place the fried pork in. Quickly fry for 20 to 30 seconds until golden brown. Serve hot. If you plan a hotter version, you can serve with a dry dip.