1. Cut the plum meat (remove the fascia, the taste will be better), and beat it with the back of a knife (so that the taste can be better absorbed during the marinating process)
2. Cut the beaten plum meat into 1 cm cubes and set aside
3. Cut the shallots and garlic into fine pieces according to the proportion and put them in a larger container, then add the seasoning to the container and stir until the sugar melts, then pour the cut plum meat into the container and stir evenly in one direction. Leave it for about half an hour Let plum meat fully absorb the flavor! When the time is up, add the beaten eggs and mix well!
4. Add sweet potato powder and resin powder and mix well (before frying, add some sweet potato powder or resin powder according to the degree of wet stickiness, whichever is slightly less sticky)
5. Pick up the pan and put the oil, pick a small piece of lychee meat in turn and put it in the oil (the oil temperature should float within 5 seconds after putting down a piece of lychee meat). After putting it, stir the lychee meat (so that it won’t fry out). The lychee meat has a different taste caused by uneven heating)
6. After deep-fried it turns from golden yellow to dark red, quickly pick up and drain the oil and put it on the plate!
7. After being fried, it can also be made into sweet and sour lychee meat, the taste is also good! I will write below
Tips:The fried lychee meat is better with soy sauce vinegar as a dipping sauce!
The method of sweet and sour lychee meat: add the right amount of water, the right amount of tomato sauce, white vinegar, sugar to the pot, adjust the taste, add the right amount of cornstarch to thicken it, and pour it on the lychee meat.
