Rongcheng Litchi Pork

Although my father is silent, he cares about me a lot. When I was a child, I was very picky about food, but I only had a special liking for the lychee meat made by my father. I would definitely eat a big bowl of rice beautifully, hehe.

Two days ago, my father asked someone to bring some taro from my hometown, which reminded me of this father's specialty dish. Although I only have 50% of his skills, I can still satisfy my cravings, haha.

Characteristics of dishes: Moderate sweet and sour, appetizing with rice.

Recipe Recommendations

Taro appropriate amount
lean meat appropriate amount
garlic appropriate amount
shallots appropriate amount
carrots appropriate amount
starch appropriate amount
ketchup appropriate amount
soy sauce appropriate amount
MSG appropriate amount
salt appropriate amount
edible oil appropriate amount
pepper appropriate amount
white sugar appropriate amount
balsamic vinegar appropriate amount

sweet and sour
fried
half an hour
ordinary

Steps for Rongcheng Litchi Pork

Dice lean meat, wash taro and carrot and dice, and minced shallot and garlic.

Marinate lean meat with a little salt, cooking oil, and pepper for 20 minutes.

Heat the oil in a hot pan, fry the diced taro until golden brown, pick up and drain the oil for later use.

Pat the pickled lean meat with starch and mix well.

Fry the lean meat in the pan until done, pick up and drain the oil.

Put the oil in the fried meat, put some left in the pan, add in the minced garlic and stir-fry until fragrant.

Add diced carrots and stir fry for a while.

Pour in light soy sauce, a little water, ketchup, balsamic vinegar, and a little white sugar and continue to stir fry.

Stir thin with water starch, stir fry the meat and taro together, and add MSG.

Remove from the pan, plate, and sprinkle with chopped green onion.