Main ingredients
Tenderloin
300g
Water chestnut
100g
Accessories
Tomato paste
50 grams
White vinegar
5 ml
White sugar
20g
Salt
2g
Starch
10g
Cooking wine
1 spoon
MSG
3 grams
Edible oil
Appropriate amount
Steps
p>1. Wash the meat and cut into large thick slices.
2. Cut the cross knife again.
3. Then cut into small pieces.
4. Cut the water chestnuts (water chestnuts) into small pieces, 2 to 3 pieces each;
5. Marinate the water chestnut pieces with the meat slices with wet starch, salt and cooking wine
6. Tomato paste, white vinegar, sugar, monosodium glutamate, water, and wet starch are used to prepare the marinade.
7. Roll up the starched meat slices into a lychee shape.
8. Heat the meat in the pot, pour in the sizing meat slices and water chestnuts, and break them up with a spoon.
9. Fry until golden and cooked, remove and drain away the oil.
10. Leave the bottom oil in the pot, add chopped green onions and stir-fry.
11. Pour the juice into a bowl and boil until it becomes thick.
12. Pour in the fried lychee meat and stir-fry evenly.