Litchi meat is a traditional dish in Fuzhou, Putian and other places in Fujian Province, belonging to Fujian cuisine.

Authentic Fuzhou practice:

Raw materials:

300g lean pork, onion 15g, 2 garlic cloves, 6 horseshoes, soy sauce 15g, balsamic vinegar 13g, sugar 15g, red rice flour 5g, wet starch 35g, bone soup 30g and sesame oil 2g.

Exercise:

1. Clean the lean pork, cut it into pieces about10cm long, 5cm wide and1.3cm thick, and diagonally cut a knife on each piece of meat with a width of 0.5cm and a depth of 0.8cm.. Then use a knife to cut the meat slices into oblique pieces with a length of 2.5cm and a width of1.5cm.. Cut water chestnut into thick slices and mix with red rice flour and wet starch (30g) and meat. Cut the onion into inches and the garlic into rice.

2. Put the pot on the fire. When the lard is 80% hot, stir-fry the sliced meat and water chestnut with wet starch for two minutes. When the meat slices are litchi-shaped, pour them into a colander to drain the oil. Put the remaining oil in the wok into strong fire, saute garlic until fragrant, then add onion, sugar, balsamic vinegar, soy sauce, bone soup, sesame oil and wet starch (5g) to thicken, pour litchi meat and water chestnut, add 15g lard, stir-fry for a few times, and stir-fry.

Features: Pale red in color, resembling litchi, crisp and tender in texture, crisp and fragrant, sweet and sour.