The "lychee meat" in "Fujian cuisine" is a long-standing traditional fried sauce, and its taste is sweet and sour. "Litchi Meat" was invented by a master named Wang Baoshan from Fuzhou in the late Qing Dynasty. He specialized in sweet and sour dishes and was very famous in Fuzhou and Xiamen. Later, after being recommended by Fujian Governor Xu Yingzhen, he was called into the palace in 1896. In the imperial dining room of the palace, sweet and sour dishes are specially made for emperors and queens. It is said that Empress Dowager Cixi greatly praised his dishes after tasting them, so Wang Baoshan was awarded the title of "Zhaochao King" by Cixi, and she immediately wrote the three words "Zhaochao King" in her own writing to show her reward. These are all recorded in the "Palace Dining House" preserved by the Qing Dynasty Internal Affairs Office.
Later, after the court abdicated and fell in the early years of the Republic of China, Wang Baoshan and others were dismissed and returned to their original hometown. They still made a living as chefs in Fuzhou and brought some of the court's cooking techniques back to their hometown, and soon became famous locally. After liberation, he was temporarily transferred to Beijing by relevant leaders of Beijing City to teach skills and died before the Cultural Revolution.
At that time, all sweet and sour dishes in the court were made by Wang Baoshan, and this skill has been passed down to this day. At present, the four major delicacies of sweet and sour taste in the court flavor,"fried tenderloin, fried kidney flower, fried prawns, and fried fish slices", were all created by Wang Baoshan after improvement.
Today, I will try this sweet and sour flavor of traditional Fujian cuisine stir-fried "lychee pork" to show my spare time study and practice. The main practices are as follows;
lychee meat
By StanMetz
Recipe Recommendations
- sweet and sour
- fried
- ten minutes
- ordinary
Steps for lychee meat
1
Cut the pineapple into slices and set aside.
2
Cut the meat into 8 mm thick slices.
3
Put a cross-shaped knife on the meat slices, first cut the cut along the knife, two-thirds of the knife depth.
4
If you cut horizontally, the depth of the knife will be two-thirds.
5
After setting the knife, the meat slices will be in small grains throughout the body, so that they can easily form a ball during the frying process and ensure that the meat slices will not fall apart.
6
After setting the knife, cut the meat into triangles or trapezium shapes.
7
Taste the meat slices at the base, and put a little salt in them first.
8
Add a little sugar.
9
Add a little MSG.
10
Pour in 5 grams of Shao wine.
11
Add appropriate amount of natural food coloring (I use homemade sweet pepper powder, but I usually use red yeast).
12
After placing it, grasp evenly with your hands.
13
Pour in an appropriate amount of dry corn starch, about 20 grams, and grasp well with your hands.
14
Then roll the triangular meat slices one by one with the plane facing inward into balls.
15
After the group is ready, neatly stack the plates for later use.
16
Blend the bowl juice; pour Zhenjiang white rice vinegar into a white sugar bowl.
17
Put a little salt in it.
18
Add a little MSG.
19
Sprinkle with a little white pepper.
20
Pour about 10 grams of Shaoxing wine.
21
Add appropriate amount of wet starch and stir well.
22
Heat the oil pan and put the meatballs into the pan one by one.
23
Fry until fully done, remove it, then raise the oil temperature and fry it again to make the skin crispy.
24
Leave appropriate amount of base oil in the pan, add chopped green onions and ginger and saute until fragrant.
25
Pour in the sauce and mix it with medium heat until thick.
26
Then pour in the meatballs.
27
Pour in the pineapple pieces.
28
Turn on high heat and stir fry until the thick sugar juice is fully wrapped.
29
Wrap well and stir fry well before serving. At this point, all operations are completed, and the cooking time is shared for 5 minutes.lychee meat Make Tips
Characteristics of this dish: reddish-brown color, fruity and vinegar aroma, moderate sweet and sour taste, and crispy meat balls on the outside. Warm tips: 1. The size of the meat ball should be 2.5 cm in diameter;2. Litchi meat belongs to a small sweet and sour taste. The ratio of juice to sweet and sour taste is 1:1, so you can taste sour and sweet and sour. Some chefs call it lychee taste, which means that lychee feels a little sour when it is semi-ripe. 3. The amount of sweet and sour juice and the viscosity of the boiling should be appropriate. There is still a little sugar juice in the plate after loading. This traditional dish "lychee pork" in Fujian cuisine is ready with a large fried spoon. It has not been done for a long time but still has great flaws. There is a big gap between amateur and professional chefs. Please understand from experts! For reference only for friends!