lychee meat
By AleenWunsch
Litchi meat is a traditional and famous dish in Fuzhou. It dates from the early Qing Dynasty and has a history of two to three hundred years. It is named because it resembles lychee in color, shape and taste. This dish is reddish in color, shaped like a lychee, crisp and tender in texture, good sour aroma, sweet and sour taste.
Recipe Recommendations
- tenderloin 300 grams
- water chestnut 100 grams
- starch 10 grams
- ketchup 50 grams
- white vinegar 5 grams
- sugar 20 grams
- salt 2 grams
- cooking wine 1 scoop
- MSG 3 grams
- edible oil appropriate amount
- sweet and sour
- fried
- ten minutes
- simple
Steps for lychee meat
1
Wash the tenderloin and cut into thick slices
2
Then cut it with a cross flower knife.
3
Then cut it into small pieces.
4
Cut the hoof into small pieces, 2 to 3 pieces per grain.
5
Marinate and size the water chestnut pieces with wet starch and salted cooking wine.
6
Mix with ketchup, white vinegar, white sugar, monosodium glutamate, water, and wet starch for later use.
7
Roll the meat slices with high sauce and make them into a lychee shape.
8
Put the meat in the pan and heat it up, pour in the starched meat slices and water chestnut, and use a spoon to disperse.
9
Fry until golden brown and done, remove and control the oil to dry.
10
Leave oil in the pan, add chopped green onions, and stir-fry.
11
Pour into a bowl of juice and bring to a boil until thick.
12
Pour in the fried lychee meat and stir fry well.lychee meat Make Tips
When frying meat balls, pay attention to the oil temperature and let the meat balls slide down the edge of the pan.