The menu generally claims that litchi meat is made from lean pork hind legs, but experienced chefs usually reserve a little, preferring lean meat and fat meat-we will talk about this later. Then, use "knife method" to draw "(diagonal parallel lines cross diamond), cross the knife and cut into oblique blocks. This is the time to teach the knife method-the depth and width of the spit must be even and appropriate, and the meat will shrink slightly after frying, and the knife surface is like the rough fruit coat of litchi. However, if there is proper fat in pork, the finished product will be crystal clear and taste better. There is a little disagreement about how to deal with it after putting the flower knife in the oil pan. Juchunyuan, a time-honored Fujian cuisine, claims that they use red distiller's grains, but most restaurants now use thin powder (it is said that it is very suitable to photograph it), so that the powder is smooth and does not steal the limelight (sorry, it is hard for me not to think of my daily activities in front of the mirror). It is difficult to describe the temperature and process of entering the oil pan, so I skipped it lazily. This sauce is made of tomato sauce, sugar, soy sauce, onion and so on. Seasoning is very important. If the sweetness and sourness are slightly inaccurate, it will ruin the pot. It is said that vinegar should be used with caution to avoid being too sour. The tomato sauce is dark red after blending, echoing litchi at a distance. In the menu of Juchun Garden at the beginning of the year, in addition to exquisite dishes, water chestnut was also used as a side dish, which made me a little sigh. It is said that litchi meat is served with water chestnut in summer and potato in winter, but few restaurants are so particular about it now. The color and quality of horseshoes are undoubtedly more in line with the name of "litchi meat". The potato wrapped in glutinous rice is ambiguous and warm, but it is a homely atmosphere.

Examples of menu formats are as follows:

raw material

Lean pork is about 300g, clean horseshoe slices100g, minced garlic 3g, shallots15g, and tomato juice 50g.

manufacturing process

1. Cut the lean pork into pieces, cut it with an oblique cross knife, cut it into oblique pieces, and grab it evenly with the water chestnut slices of wet starch.

2. Clear soup is made into marinade with seasoning. Stir-fry the meat and water chestnut for 2 minutes and take them out like lychees.

3. Stir-fry minced garlic and onion, pour in marinade, add litchi meat and horseshoe slices, stir-fry and serve.

You can also imitate old meat and pineapple.

Litchi meat is a traditional dish in Fuzhou, which began in the early Qing Dynasty. It has a history of two or three hundred years. It is named after the color, shape and taste of litchi. The production method is to put lean pork on a cross knife and cut it into oblique pieces. Because of the uniform depth, width and width, it is fried into litchi shape, with ketchup, balsamic vinegar, sugar, soy sauce and other seasonings.

The production method of litchi meat: firstly, the lean pork is cut into pieces about three inches long, one inch wide and six minutes thick, and an oblique cross knife with three minutes wide and three minutes deep is made on each piece of meat; Then, cut the meat slices into oblique pieces with a knife of eight minutes long, five minutes wide and four minutes thick, grab them evenly with red rice flour and wet starch, and fry them with high fire until the pieces appear litchi-like. Leave the remaining oil in the wok, add garlic, onion, sugar, alcohol, soy sauce and wet starch, and stir-fry a few times. Litchi meat is reddish in color, resembling litchi, crisp and tender in texture, good in sour taste, sweet and sour and delicious.