Rongcheng litchi meat(rong cheng li zhi rou )

Rongcheng litchi meat

Introduction:

"My father is quiet, but he cares for me a little. When I was a child, I was very picky about food, but I only liked litchi meat made by my father. I would definitely eat a big bowl of rice, ha ha. Two days ago, my father sent someone to bring some taro from my hometown, which reminds me of my father's specialty. Although I only have five or six points of his skill, it's still OK to satisfy my hunger, ha ha. Dish features: sweet and sour moderate, appetizer rice

Production steps:

Step 1: dice lean meat, wash taro and carrot, dice shallot and garlic.

Step 2: marinate lean meat with a little salt, cooking oil and pepper for 20 minutes.

Step 3: heat the oil in a hot pan, deep fry the diced taro until golden, remove and drain the oil.

Step 4: pat the salted lean meat with starch and mix well.

Step 5: deep fry the lean meat in the pan, remove and drain the oil.

Step 6: load the oil of the fried meat, leave a little in the pot, add in the minced garlic and stir fry until fragrant.

Step 7: add diced carrots and stir fry for a while.

Step 8: pour in the soy sauce, a little water, tomato sauce, vinegar, a little sugar and continue to stir fry.

Step 9: thicken with starch, stir fry the meat and taro together, add monosodium glutamate.

Step 10: out of the pot, plate, sprinkle onion.

Materials required:

Taro: moderate

Lean meat: moderate

Garlic: right amount

Shallot: moderate

Carrot: right amount

Starch: right amount

Tomato sauce: right amount

Soy sauce: moderate

MSG: right amount

Salt: right amount

Edible oil: right amount

Pepper: right amount

Sugar: right amount

Vinegar: moderate

Note: 1. When frying lean meat, it is not suitable to put too much down to avoid sticking. 2. Use medium and low heat to thicken the sauce to avoid being burnt. 3. The lean meat should be pickled, and starch should be taken before frying.

Production difficulty: ordinary

Technology: stir fry

Production time: half an hour

Taste: sweet and sour

Chinese PinYin : Rong Cheng Li Zhi Rou