The traditional method of litchi meat is complicated, and it is said that the master of Antai Building can still make it. But generally not for sale. Because work takes time! So only the country * * * goes there to eat and cook traditional litchi meat.

Hehe, I have only eaten. Ha ha! Because my father is an old cook.

I can give you a recipe. Learn to do it.

raw material

Pork lean meat, 62 red rice powder, one yuan.

Onions, San Qian, wet starch, seven dollars.

Garlic cloves, two pieces of bone soup, six yuan.

Water chestnut, six grains of sesame oil, a little

Soy sauce, San Qian cooked lard, one catty (price 125 yuan)

Vinegar, two dollars and five cents, sugar, San Qian.

prepare

1. Wash lean meat and cut it into about three inches. One inch and six cents wide. For meat slices with a thickness of 4 minutes, put an oblique cross knife with a width of 1 minute and a depth of 3 minutes on each meat slice. Then cut the meat slices into eight-minute-wide, five-minute-thick and four-minute-thick inclined blocks with a knife. Cut water chestnut into sections and mix with red yeast powder and wet starch (six points and two hairs). Cut the onion into inches and the garlic into rice.

2. Put the pot on the fire. When the cooked lard is cooked to 80%, stir-fry the meat slices with wet starch for two minutes. When the sliced meat looks like lychee, pour it into a colander to drain the oil. There are twenty cents left in the pot, so turn on the fire. Stir-fry garlic and rice first, then add onion, sugar, balsamic vinegar, soy sauce, bone soup, sesame oil and wet starch (one yuan) to thicken, pour litchi meat and water chestnut, add lard and San Qian and stir-fry for a few times, and serve!

(Monascus powder is famous for its monascus water and is the raw material for preparing food. Taking japonica rice as raw material, adding distiller's yeast and sealing fermentation. The color is bright red, and the one that does not sink into the water is the top grade. )