1, lychee meat originated in the Tang Dynasty court, spread in Fujian Putian folk, carried forward in the provincial capital of Fuzhou, is the most representative of the sweet and sour taste of Min cuisine dishes.

2, Mei Fei (A.D. 710-756), surnamed Jiang Caiping, Fujian Putian people, Tang Xuanzong did not know Yang Yuhuan before, the most favored is the Mei Fei, Mei Fei nature like elegant, love of plum blossoms, the Tang Emperor Xuanzong will be named her Mei Fei. Mei Fei could sing and dance well, and knew the rhythms of poems and rhymes, and was a talented woman with a lot of talent. Chang'an is thousands of miles away from Putian, Mei Fei every lonely time, always miss home, miss home that hangs full of red lychee. So can not help but gloomy, depressed, loss of appetite. The maid in attendance was also helpless, and told this situation to old Jiang Tou, the attendant chef that Princess Mei brought from her hometown.

3, the old head of Jiang know Mei Fei's eating habits, carefully studied, with slices of meat to change the knife, molded lychee shape, fried in a frying pan, and then thickened with sweet and sour sauce, from the appearance of the taste, quite similar to the lychee. Mei Fei after eating appetite, smiling, very much like, ordered the maid to Tang Minghuang tasted together, the emperor ate after the dragon's face.

4, diagonally cut tenderloin, cut flower knife, flip and then cut flower knife, sprinkle cooking wine, salt, add an egg white, mix well, water chestnut peeled, cut blocks.

2. Onion cut strips and then chopped, minced garlic, ketchup with sugar, pour white vinegar and mix well, meat wrapped in cornstarch.

3. Add water chestnut wrapped into a ball, sixty percent hot oil in the pan, deep frying over low heat for 5 to 8 minutes, frying until golden brown, pour oil in the pan, add the seasoned tomato sauce, water starch, stir fry evenly, add water chestnut blocks, then add the lychee meat, chopped scallions, chopped garlic, stir fry evenly can be out of the pan.