Fujian Cuisine Traditional Jiao Liu Xiao Stir-fried "litchi Pork"

Fujian Cuisine Traditional Jiao Liu Xiao Stir-fried "litchi Pork"

1. Cut the pineapple into pieces and set aside.

2. Cut the meat into 8 mm thick slices.

3. Cut a cross knife on the slice of meat, first cut along the knife, and the knife is two-thirds deep.

4. When cutting horizontally, the depth of the knife is also two-thirds.

5. After slicing the knife, the whole body of the meat slices is in the shape of small particles, so that it is easy to form a ball during the frying process to ensure that the meat slices will not fall apart.

6. After slicing the knife, cut the meat slices into triangles or trapezoids.

7. Make the meat slices for the bottom taste, and put a little salt in it.

8. Add a little sugar.

9. Add a little MSG.

10. Pour 5 grams of Shao wine.

11. Add appropriate amount of natural food coloring (I use homemade sweet pepper powder, but usually red yeast rice).

12. Grasp it with your hands after placing it.

13. Pour in an appropriate amount of dried corn starch, about 20 grams, and grab it with your hands.

14. Then one by one, the triangle meat slices are rolled into a ball with the flat surface facing inward.

15. After the group is finished, put it neatly on the plate for later use.

16. Blend the bowl of juice; pour the Zhenjiang white rice vinegar into the sugar bowl.

17. Put a little salt in it.

18. Put a little MSG.

19. Sprinkle a little white pepper.

20. Pour about 10 grams of Shao wine.

21. Add an appropriate amount of wet starch and stir well for later use.

22. Heat the oil pan, and put the balls of meat into the pan one by one.

23. Remove when deep-fried until fully cooked, then raise the oil temperature and re-fry again to make the outer skin crispy.

24. Leave an appropriate amount of base oil in the pot, add the chopped green onion and ginger until fragrant.

25. Pour in the gorgon juice and make a viscous shape over medium heat.

26. Then pour the meat ball.

27. Then pour in the pineapple chunks.

28. Turn on high heat and stir fry to coat the viscous syrup well.

29. After being evenly coated, stir-fry evenly and then the pan will be out of the pan. So far the operation is completed, and the cooking time is 5 minutes.

Tips:

The characteristics of this dish; the color is reddish brown, the fruit vinegar is fragrant, the taste is sweet and sour, and the meat balls are crispy on the outside and tender on the inside.



Tips;

1. The size of the meat ball should be 2.5 cm in diameter;

2. The lychee meat is a small sweet and sour taste. The ratio of the juice to the sweet and sour is one to one, and you can eat it with sour but sweet and sour. Some chefs call it the lychee flavor, which means it is in the lychee. It feels a bit sour in the semi-mature period.

3. The amount of sweet and sour sauce and the consistency of the boiled sauce should be appropriate. After serving, there is still a little sugar juice in the plate.



The traditional Fujian dish "Litchi Pork" with a large stir-fry spoon is ready to be tried. There are still big shortcomings in making it for a long time. There is a big gap between amateur and professional chefs. Please understand! For your reference only!