The taste of hometown ~ Yucheng lychee meat - Fujian is rich in lychee, "Litchi meat" is the famous name of lychee, using pig lean meat in the shape of lychee, cutting the lychee pattern with a knife, and cooking it as a filling. Not only looks like lychee, its sweet and sour taste also mimics the meaning of lychee. Unfortunately, it is difficult to find the most original lychee meat in Fuzhou. Today, Fuzhou lychee meat is more like a succulent meat in my opinion, or a little more sweet and sour meat. The only regret for doing this dish is that I did not buy the distiller's grains in Fuzhou here.
Pork cut into 0.5 cm slices
Cut out the fine cross knife again.
Chopped triangle pieces
Add salt, white pepper and cooking wine from the marinade for 30 minutes.
There is no fresh cockroach in Australia, and it takes a long time to buy canned food. It will be used.
Don't be too shattered~
Use pork to make skin and simmer as a filling.
Wrap it, the starch can be more starchy at the seal, you must seal the mouth, or you will run when you fry ~
Made into this shape, it will be like lychee after the bombing~
Heat the oil to 80% heat and fry the wrapped meat until crispy.
Sweet and sour sauce: tomato sauce, salt, sugar, vinegar, broth (or water + chicken) and water starch.
Put a small amount of oil in the wok, add the sweet and sour sauce to boil, pour the fried meatballs and stir well to serve.
Open to eat ^_^
1: The thickness of the pork should be well controlled. It is too thin to cut out the lychee pattern. When it is too thick, it will spread out. It will be scrapped~ So the thickness is very important! 2: When the pork is wrapped, it must be sealed. Because the pork shrinks when it is fried, it is easy to run away.