Sweet and sour litchi meat(suan tian ke kou de li zhi rou )

Sweet and sour litchi meat

Introduction:

"Lychee meat is a famous traditional dish in Fuzhou. It has a history of two or three hundred years since the early Qing Dynasty. It is named after the color, shape and taste of lychee. This dish is reddish in color and looks like litchi. It is crisp and tender in texture, good in sour flavor and delicious in sour and sweet taste

Production steps:

Step 1: wash the tenderloin and cut into thick slices

Step 2: cut the cross knife again.

Step 3: then cut into small pieces.

Step 4: cut the hoof into small pieces, 2-3 pieces each.

Step 5: marinate and size the horseshoe and meat slices with wet starch and salt cooking wine.

Step 6: tomato sauce, white vinegar, sugar, monosodium glutamate, water, wet starch marinade ready to use.

Step 7: roll up the meat slices to make litchi shape.

Step 8: heat the meat in the pan, pour in the starched meat slices and horseshoes, and spread them with a spoon.

Step 9: deep fry until golden and cooked, remove and control the oil content.

Step 10: leave oil in the pan, add chopped green onion and stir fry.

Step 11: pour in a bowl and bring to a boil until thick.

Step 12: pour in the fried litchi and stir fry evenly.

Materials required:

Tenderloin: 300g

Water chestnut: 100g

Starch: 10g

Ketchup: 50g

White vinegar: 5g

Sugar: 20g

Salt: 2G

Cooking wine: 1 teaspoon

MSG: 3 G

Edible oil: right amount

Note: when frying meatballs, pay attention to the oil temperature and let the meatballs slide down the side of the pot.

Production difficulty: simple

Technology: deep fried

Production time: 20 minutes

Taste: sweet and sour

Chinese PinYin : Suan Tian Ke Kou De Li Zhi Rou