How to cook litchi meat,

Litchi meat is a traditional dish in Fuzhou, which has a history of two or three hundred years. It is named after the color, shape and taste like litchi! Litchi meat

Putian, named "Licheng" because it is rich in litchi, also has litchi meat. Putian vegetable litchi meat is cut into litchi size, and the skin is carved into a shell shape with a knife. It looks like litchi after frying! Then mix the litchi meat into the prepared multiflavor gravy and cook it until it tastes delicious. When you serve a plate, using fresh lychee as a decorative edge and serving it on the table will make people confused whether lychee or lychee meat is tempting your mouth. Especially in midsummer, the ripe litchi peel is bright in color and fragrant in taste, and it is natural to match the litchi meat skillfully made by famous teachers.

Food preparation

Ingredients: 300g pork (lean meat).

Accessories: water chestnut 100g.

Seasoning: onion 15g red distiller's grains 50g white vinegar 10g.

Soy sauce 10g sugar 15g garlic 5g starch (broad bean) 10g monosodium glutamate 3g sesame oil 5g peanut oil 50g each.

Production steps

1. Clean lean meat, cut into thick slices of 10×5× 1 cm, cut with a cross knife, and then cut into 3 pieces.

2. Cut water chestnut (water chestnut) into small pieces, 2-3 pieces each.

3. Grab horseshoes and meat slices with wet starch and chopped red grains.

4. Root the onion, wash it, and cut the onion into horseshoe-shaped onions.

5. Soy sauce, white vinegar, sugar, monosodium glutamate, soup and wet starch are mixed with marinade for later use.

6. Put the pot on a strong fire. When the peanut oil is 80% hot, pour in the sliced meat and horseshoes and break them up with a spoon. When the meat is cut into lychees, scoop it up with a colander and drain the oil.

7. For the remaining oil in the pot, first add the minced garlic and onion, stir fry, then boil the marinade, then pour the lychee meat and horseshoe pieces and stir fry a few times.