Grandma’s signature dish, slowly tried the taste of Grandma.
Tenderloin, peel off the fascia, cut into small pieces, half as much as a mahjong. Wash several times with water and wash off the blood. Use sweet potato powder, sugar, salt, cooking wine, white pepper, and marinate for 1 hour.
The potatoes are cut into the same size as the meat.
There is more oil, and the small fire blows the meat to discoloration. This taste is soft and suitable for children to eat. If you want a crispy taste, marinate it and then add another sweet potato powder. After the small fire is fried, remove it and then fry it.
Then fry the potatoes and use medium heat.
Pour off the excess oil and saute the onion ginger.
Soy sauce, sugar, white vinegar, monosodium glutamate, as well as sweet potato powder, water, put together to make a sauce. I forgot to take a photo. Put the meat and potatoes in and cut them twice, then pour the sauce into it.
Turn off the heat after collecting the juice, put the green onion and stir it.
The lychee meat that is delicious is ready.
If the taste of the sauce is not sure, you can try it yourself and be satisfied with the sweet potato powder. You can also put ketchup, so that the vinegar is less. If you want to make very traditional red lychee meat, then the sauce will not change the salt, and then put the right amount of red yeast powder.