How to deep-fry lychee meat so it is tender on the inside and crispy on the outside

Lychee meat is a well-known dish. It does not mean that it is made with lychees, it is just a name. It is a well-known specialty dish in Fujian. Because the food is a bit like lychee flesh, it is called lychee meat. Lychee meat is mainly fried in oil until it is crispy on the outside and tender on the inside. The main choice is lean pork. Let's learn how to make lychee meat.

How to deep-fry lychee meat so it is tender on the inside and crispy on the outside

Ingredients: 300g lean pork, 15g scallion, 2 cloves of garlic, 6 water chestnuts, 15g soy sauce, 13g balsamic vinegar, 15g sugar, 5g red yeast rice powder, 35g wet starch, 30g bone broth, 2g sesame oil, 1 jin of cooked lard (75g consumed)

Method: 1. Wash the lean pork and cut it into slices about 10 cm long, 5 cm wide and 1.3 cm thick. Make 0.5 cm wide and 0.8 cm oblique cross cuts on each slice. Then cut the sliced meat into oblique pieces 2.5 cm long and 1.5 cm wide. Cut the water chestnuts into thick slices and mix them with the meat with red yeast rice powder and wet starch (30 grams). Cut the scallion into inch-long pieces and chop the garlic into thin slices. 2. Place the wok on high heat, add lard and heat until 80% hot, then add the meat slices and water chestnuts coated with starch and fry for two minutes. When the meat slices appear in the shape of lychees, pour into a colander to drain the oil. Leave some oil in the wok and place it on high heat. First add the minced garlic and stir-fry. Then add the scallion, sugar, balsamic vinegar, soy sauce, bone broth, sesame oil and wet starch (5 grams) to dilute and thicken. Pour in the lychee meat and water chestnuts, add 15 grams of lard, stir-fry for a few times, and serve on a plate.

Why is Fujian lychee meat called lychee meat?

There is no lychee in lychee meat, but it is called lychee meat because the raw materials include white water chestnuts and pork cut into a cross shape. After cooking, it is named because of its appearance similar to lychee.

The preparation method is to make a cross-shaped cut on the lean pork and cut it into oblique pieces. Because the depth and width of the cuts are even and appropriate, it curls up into a lychee shape after frying and is served with tomato sauce, balsamic vinegar, sugar, soy sauce and other condiments.

But now many restaurants have used potatoes instead of water chestnuts. Lychee meat is unique to Fujian cuisine and tastes sweet and sour.

What cuisine is lychee meat?

Lychee meat is a traditional Han delicacy in Fuzhou, Putian and other places in Fujian Province, and belongs to Fujian cuisine. It has a history of two to three hundred years. It is named because the raw materials include white water chestnuts and pork cut into a cross shape, and after cooking it looks like lychees. But now many restaurants have used potatoes instead of water chestnuts. Lychee meat is unique to Fujian cuisine and tastes sweet and sour.

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