Litchi meat is a traditional dish in Fuzhou, which started in the early Qing Dynasty and got its name because it is similar to litchi in color, shape and taste. 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. Litchi meat is reddish in color, resembling litchi, crisp and tender in texture, good in sour taste, sweet and sour and delicious.

prepare

Slice the lean pork, spread an oblique cross knife on each piece of meat surface, cut it into oblique slices respectively, and catch it with the water chestnut slices of wet starch.

● White soy sauce, sugar, balsamic vinegar, soup, monosodium glutamate, tomato sauce, sesame oil and wet starch are mixed into juice.

● Stir-fry the pulped meat pieces and water chestnuts together in the oil pan, and pour them into a colander to drain the oil when the meat pieces are chopped into lychees.

Stir-fry minced garlic and shallots in an oil pan, then pour in sauce and thicken to boil, then add oiled litchi meat and water chestnut slices, stir-fry for a few times and serve.