Lychee meat: Eat the tenderloin like this, the color, flavor and shape are all good!

2024-11-12 09:39:44 Quick dishes

Pork tenderloin 350g	horse hoof 3-5 pieces
Monascus powder 5 grams	Stock 120ml
Vinegar 10 grams	White sugar 10 grams
Ketchup 20 grams	Light soy sauce 20 grams
Cornstarch (wet starch) 60 grams	Water (wet starch) 65 grams
Sesame oil One teaspoon	Cooked lard 50 grams
Minced green onions Appropriate amount	Minced garlic Appropriate amount

Lychee meat: Eat the tenderloin like this, the color, flavor and shape are all good! practices Lychee meat: Tenderloin is eaten like this, with all kinds of colors, flavors and shapes Good! Illustration of how to do it 1

Lychee meat: Tenderloin is eaten like this, with all kinds of colors, flavors and shapes Good! Illustration of how to do it 1

Step 1

Select 350 grams of pork tenderloin with the fascia removed and cut it into pieces about 5 mm thick. Make a cross cut on the surface so that the depth is almost half of the meat, and then cut it diagonally into triangles of equal size. Move it into a bowl, add salt, cooking wine, wet starch and 5 grams of red yeast powder and mix well, then add 3-5 more Peel and cut the water chestnuts into small pieces and marinate for 10 minutes; Lychee meat: Tenderloin is eaten like this, with various colors, flavors and shapes. Good! Illustration of how to do it 2

Lychee meat: Tenderloin is eaten like this, with various colors, flavors and shapes. Good! Illustration of how to do it 2

Step 2

Take 10 grams each of sugar and vinegar, add 20 ml of light soy sauce, 20 g of tomato sauce and 120 ml of stock. Finally, add in the wet starch and stir evenly. The sweet and sour sauce is ready; Lychee meat: Eat tenderloin like this, the color, flavor and shape are all good! Illustration of how to do it 3

Lychee meat: Eat tenderloin like this, the color, flavor and shape are all good! Illustration of how to do it 3

Step 3

Pick out the marinated meat, with the knife side facing outward, fold it inward along the three corners, and use the tiger's mouth to shape it into a lychee ball; Lychee meat: Tenderloin is eaten like this, with all kinds of colors, flavors and shapes. Good! Illustration of how to do it 4

Lychee meat: Tenderloin is eaten like this, with all kinds of colors, flavors and shapes. Good! Illustration of how to do it 4

Step 4

When the oil pan is heated to 80%, put the lychee meat balls into the pan one by one and fry until crispy, then add the water chestnuts and fry briefly, remove and drain; Lychee meat: Tenderloin is eaten like this, with all kinds of colors, flavors and shapes Good! Illustration of how to do it 5

Lychee meat: Tenderloin is eaten like this, with all kinds of colors, flavors and shapes Good! Illustration of how to do it 5

Step 5

Leave a little base oil in the pot, first add minced garlic and white onion, pour in the sauce, mix well, heat until slightlyOnce solidified, immediately add the fried meat and water chestnuts, stir-fry until the sauce is evenly coated, and pour in sesame oil and melted lard to brighten and add flavor. Lychee meat: Eat the tenderloin like this, the color, flavor and shape are all good! cooking skills

1. The most important thing about taste is to highlight the sweetness and sourness. Generally speaking, the ratio of vinegar to sugar in the sauce is 1:1. Adding tomato sauce will also improve the color and taste. 2. Water chestnut is a traditional ingredient of lychee meat, which tastes refreshing and relieves greasiness. You can also use sweet potatoes as a substitute for home cooking.

Pork tenderloin water chestnuts red yeast rice powder stock vinegar