Putian-style Lychee Meat
by Fei Xian Yi Ren
Favorite
Difficulty
Easy
Time
1h
Serving
2
1. Our family basically doesn't use deep-frying powder when frying things. We use sweet potato powder, which has become a family habit. . . .
2. This time the meat was pork knuckles. Because my grandmother had a longevity, my mother bought a big pig's knuckle and went home. After the banquet, the grandmother’s family would cut out part of the meat from the daughter’s meat that meant to stay, and let the daughter leave the rest. Bring back.
3. This time, my dad is the main one who does this. I only do a little bit. My dad likes to add chicken essence. . .
4. Add salt soy sauce, chili sauce, etc.
5. Add water to mix. . .
6. Pour in the meat and stir. . .
7. I basically use a stove when frying things in my home. The dishes cooked with a stove feel better, but the heat is not easy to control. . .
8. This is the result. . . . Putian-style lychee meat, there are no other steps, our family likes to eat directly with the rice, some people like to eat it with soy sauce and vinegar. . . .
