sugar

1 g

salt

2 grams

Water starch

1?o'clock

Method for making meat from litchi

1.

Soak dried mushrooms in warm water, wash and cut into small pieces, peel and dice carrots. Cut a little chopped green onion into Jiang Mo, add pork stuffing, add soy sauce, oyster sauce, cooking wine and salt to taste, and stir evenly in one direction to make the required stuffing.

2.

Peel and wash litchi, gently pry open the edge of the core with a spoon handle, and then the litchi core can be easily taken out without damaging the pulp.

3.

Do it in turn and rinse it again.

4.

Fill litchi with meat slowly with chopsticks, poke it a few times with chopsticks, and let the meat fill the porcelain bottle.

5.

After cooking, put it in a steamer and steam it in boiling water for 8 minutes.

6.

When steaming litchi meat, mix a bowl of tomato juice with tomato sauce, sugar, water and a little salt. Stir-fry in a pot, add appropriate amount of water starch, and turn off the heat when the soup becomes sticky and slightly solidified.

7.

After the litchi meat is steamed, pour the seasoning soup evenly on the pulp.

8.

The cooked litchi Niang meat is sweet and sour.