Slice the green onion, ginger and soak with a little water for half an hour.

Prepare the pork tenderloin as shown in the pictures below.

Put 1 gram of salt, 1 gram of White ground pepper, 10 grams of rice wine, 10 grams of onion/ginger water, 2 grams of sesame oil and mix well, let the water be absorbed by the meat.Then put a little egg white and mix it evenly, at least for half an hour.

Put the flour and starch in a bowl, put the remaining eggs in and mix well, add water to make a smooth batter. Also add a little salt.

Sichuan peppercorn and salt are put together in a clean pan and sautéed to a discoloration over low heat, which is then chilled and chopped into a coarse powder.

Put the coarse powder and pork tenderloin into the bowl with batter, stir evenly.

Pour oil into the pan, heat to 60% heat, add the meat into the batter and let soak whilst the oil heats up. Use a chopstick to add to the oil one by one to fry up, until the surface is golden.