Ingredients: litchi 15, mutton stuffing 150g, 5 dried mushrooms, half a carrot, onion 1, 3 tablespoons of tomato sauce, 2 slices of ginger, soy sauce 1 tablespoon, half a spoonful of oyster sauce, sugar 1g, salt 2g.

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

2. Wash the litchi shell and gently pry open the edge of the core with a spoon handle, so it is easy to take out the litchi core without destroying the pulp.

3. Do it in turn and rinse it again.

4. Fill litchi with meat slowly with chopsticks, poke it with chopsticks a few times, 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 using steamed 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, and the litchi meat is finished.