1. Lychee meat is a special traditional dish in Fuzhou City, Putian City, Fujian Province and other places. It belongs to Fujian cuisine; this dish has a history of two to three hundred years. Because the raw materials include white water chestnuts and pork cut into cross-cut knives, it is named after it looks like lychees after cooking.

2. Method:

(1) Ingredients: 300 grams of lean pork, 15 grams of green onions, 2 garlic cloves, 6 water chestnuts, 15 grams of soy sauce, 13 grams of balsamic vinegar , 15 grams of white sugar, 5 grams of red yeast rice powder, 35 grams of wet starch, 30 grams of bone broth, 2 grams of sesame oil, 1 pound of cooked lard (75 grams consumed).

(2) Wash the lean pork, cut it into slices about 10 cm long, 5 cm wide and 1.3 cm thick. Cut each slice into 0.5 cm wide and 0.8 cm deep slices. Oblique cross flower knife. Then cut the sliced ??meat into oblique pieces 2.5 cm long and 1.5 cm wide. Cut the water chestnuts into thick slices and mix them with the meat pieces using red yeast rice powder and wet starch (30g). Cut the green onion into inch-inch sections and the garlic into rice.

(3) Place the wok on a high fire, add lard and heat until it is 80% hot. Put the meat slices and water chestnuts evenly coated with wet starch into the pot and fry for two minutes. When the meat slices take on the shape of lychees, Pour into a colander to drain off the oil. Leave the remaining oil in the wok and put it on high heat. First add the garlic and stir-fry, then add the green onions, sugar, balsamic vinegar, soy sauce, bone broth, sesame oil and wet starch (5g) to thin and thicken. Pour in the lychee meat, For water chestnuts, add 15 grams of lard, stir-fry a few times, and serve on a plate.