Rosemary-lychee Meat

Name: Rosemary-lychee Meat
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 150g Tenderloin; 250g Water chestnuts; 1 Green onions; 3 cloves garlic; 1/2 bowl ketchup; 1 tablespoon Soy sauce; 1 tablespoon White vinegar; 1 tablespoon Cooking Wine; 3 tablespoons Sugar; 2 tablespoons starch; 1 piece egg; 1 teaspoon salt

by Rosemary

4.9 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

2

Lychee meat is a traditional famous dish of the Han people in Fuzhou, Putian and other places in Fujian Province, belonging to Fujian cuisine. It has a history of two to three hundred years. Cut the lean pork meat on a cross knife and cut it into oblique pieces. Because the depth and width of the cut are even and appropriate, it will be rolled into a lychee shape after frying and served with tomato sauce, white vinegar, sugar, soy sauce and other seasonings. The white water chestnuts and pork cut into a cross knife are among the raw materials, and it is named after cooking because it looks like lychees.

The meat taste of thick oil sauce red is good, but the hot weather is always easy to lose appetite. If there is a plate of sweet and sour lychee meat, the shape looks like lychee and gives the meat a new charm and appetite. Seems to recover in an instant

Rosemary-lychee Meat

1. Tenderloin, water chestnuts, green onions, garlic, light soy sauce, white vinegar, etc.

2. Slice the tenderloin, cut a cross knife on the front and back of each piece of meat

3. Add the cooking wine, salt, and egg white to the meat and marinate for 15 minutes

4. Water chestnuts peeled and cut into pieces

5. Mince green onion, mince garlic

6. Pour 3 tablespoons of white sugar and 1 tablespoon of white vinegar into the tomato sauce and stir evenly

7. Coat the marinated meat slices with starch

8. Wrap a small piece of water chestnut in the starchy meat slice

9. Wrapped into a ball

10. Heat oil in a pan, pour in lychee meat when the oil is 60% hot, and fry for 5 to 8 minutes until golden

11. Use a colander to serve

12. Add a little oil to the pot, pour the tomato paste into the pot, add water starch and mix well

13. Then pour in the water chestnut pieces and stir fry

14. Finally, pour the lychee meat, chopped green onion, and minced garlic until all the ingredients are evenly coated with the seasoning

15. The appetizing lychee meat is on the plate!

Tips:
1. Master the ratio of sweet and sour. The sweet and sour taste depends on personal taste. It can be blended directly with sugar and vinegar, or you can add more tomato sauce and less sugar and vinegar.