Name: Lychee Meat
Total time: 15 min
Yield: 3
Cuisine: Chinese
Ingredients: 250g Tenderloin; A few pieces pineapple; 1 piece potato; 5g shallot; 3 cloves garlic; 5g ginger; 1 spoon starch; Some salt; 1 teaspoon Red yeast powder; 2 spoons ketchup; 1/2 spoon sesame oil; 1.5 spoons Vinegar; 1 spoon Sugar; 1 spoon Soy sauce; 5 spoons Water starch

Lychee Meat

by Sago Fiona

4.9 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

I'm talking about lychee meat with Fujian cuisine characteristics. Lychee meat has a history of two to three hundred years. It is named after the white water chestnuts and pork cut into a cross knife in the raw materials, which look like lychees after cooking. But now many restaurants have used potatoes instead of water chestnuts. The taste is similar to Cantonese sour pork, sweet and sour, suitable for the taste of children.
I still remember that in 2003, at the Furong Restaurant of Xiamen University, this dish was always the favorite of my classmates. In order to eat it, every time after school, we will rush to the cafeteria. I was sold out because I was late. Sweet and sour, I love this one the most. Looking back now, I still find it funny, isn't it just for a dish? As for? But at that time, he was so persistent. Over the years, even though I have been able to cook by myself, I never thought about making lychee meat in the past. But that day, on a whim, I thought of making lychee meat. I added some pineapples according to the season. The sour taste will be more pronounced, and it also has a pineapple-specific aroma.
The taste is that taste. . It's just bad shape. But I treat it like a snack and eat it with a toothpick. In fact, I prefer to eat potatoes and pineapple inside. The meat inside doesn't like it so much. It turns out that the taste will change with time and age.
If you have children at home, you can try to make it. The children are good with this sweet and sour taste, with tomato sauce and pineapple. Appetizer and meal.

Lychee Meat

1. Peel potatoes and cut into pieces with a hob, pineapple into small pieces, and diced green onion, ginger, and garlic.

2. Cut the tenderloin into thicker slices and hit a cross knife on top. Don't cut it through. Use red yeast rice powder, starch, salt, and a little bit of water to moisten it.

3. The oil in the pot is hot, about 60%. Put the tenderloin piece by piece into the low heat and fry it through. Until the meat slices are rolled up and cooked thoroughly, you can remove them. Continue to heat the oil and fry it again to make the surface of the meat brittle, and then pour out the strainer.

4. Fry the potatoes thoroughly. (Don’t worry about the waste of fried oil, just fry things at home, just once. It’s still very clear, you can filter it with a kitchen paper towel and continue to use it for cooking.)

5. Use 2 tablespoons of tomato sauce, 1 tablespoon of light soy sauce, 5 tablespoons of water starch, 1 tablespoon of sugar, half tablespoons of sesame oil, and 1.5 tablespoons of vinegar to make a bowl of juice in advance.

6. Leave the bottom oil in the wok, saute the onion, ginger, garlic, pour in the adjusted juice, pour in the fried tenderloin and potatoes. Put the pineapple in it and stir-fry evenly so that each piece of meat is covered with gorgon juice. Finally, pour a spoon of hot oil over it, flip it quickly, and take it out of the pot. (For the hot oil, use the oil just for the fried meat. If you prefer a lighter one, you can omit this step.)

Tips:
The amount of this seasoning tastes sweet and sour. If you like the sourness, you can add more vinegar. Increase or decrease according to personal taste.