How to make lychee meat more delicious

Many people know that lychees are very nutritious, but have you heard of lychee flesh? It is a traditional famous dish in Fuzhou, which originated in the early Qing Dynasty and has a long history. Both its color and taste are similar to lychee, so it got its name. But how to make lychee meat, I guess many people don’t know!

1. Cut the lean meat, potatoes or sweet potatoes into dices that are one index finger long and two index fingers wide. Then cut the lean meat into pieces. Please refer to the cutting method of squid for the cutting method.

2. Sprinkle an appropriate amount of starch and a little water on the chopped lean meat and potatoes or sweet potato cubes until the lean meat and potatoes or sweet potato cubes are evenly covered with a layer of white starch.

3. Heat the pan over high heat and pour in about a bowl of oil. After the oil is heated, put the lean meat cubes coated with starch into the pan one by one, turn to medium heat, and when the meat cubes turn golden brown, scoop them out and put them on a plate first. Then, put the potatoes or sweet potato cubes coated with starch into the oil pan. When they are fried until hard on the outside and soft on the inside, take them out and put them on the same plate with the fried diced meat.

4. Pour out the excess oil, leaving a small amount of oil, turn to high heat, add minced garlic to bring out the aroma, pour in a bowl of water, and add soy sauce until the water turns reddish brown. Add about two tablespoons of tomato sauce, an appropriate amount of salt, and then sugar, until you can taste a strong sweetness in the soup. Then add vinegar, while adding vinegar, taste the taste until the ratio of sour and sweet is just right, add chicken essence, and finally pour in an appropriate amount of starch water to thicken.

5. When the soup becomes thick, pour the fried diced meat and potatoes or sweet potatoes into the pot, stir evenly and serve. Don't keep it for too long. Finally, sprinkle with chopped green onions. Mission accomplished.

6. Tips: 1. Control the heat well. Fry the diced meat separately from the potatoes or sweet potatoes because the two ingredients require different temperatures. Don't fry the diced meat for too long, otherwise it will taste hard. 2. Master the ratio of sour and sweet. Sweet and sour taste, depending on personal taste. You can mix it directly with sugar and vinegar, or you can add more ketchup and less sugar and vinegar. 3. The thickness of the soup. The soup after thickening should not be too thin. If it’s too watery, the whole dish will feel too watery; if it’s too dry, the flavor will not be evenly absorbed.

7. Lychee meat is a traditional dish of Fuzhou, which originated in the early Qing Dynasty. It has a history of two to three hundred years. It is named because its color, shape and taste are similar to lychee. The method of making it is to cut the lean pork into cross-shaped cuts and cut it into oblique pieces. Because the depth and width of the cuts are evenly distributed, they curl up into a lychee shape after frying and are served with tomato sauce, balsamic vinegar, sugar, soy sauce and other condiments.

8. To prepare lychee meat, first cut the lean pork into slices about three inches long, one inch and six points wide, and four points thick. Make an oblique cross cut one point wide and three points deep on the surface of each slice of meat. Then cut the slices with the cuts into oblique pieces eight points long, five points wide, and four points thick. Mix them with red yeast rice powder and wet starch, fry them on high heat, and when the meat slices appear to be lychee-shaped, pour them into a colander to drain the oil. Leave some oil in the wok, add the minced garlic first, then the scallion segments, sugar, garlic, soy sauce, dilute with wet starch and thicken, stir-fry for a few times. The flesh of lychee is red in color, shaped like a lychee, with a crisp and tender texture, a good sour and fragrant aroma, and a sweet and sour taste.