That is to say, litchi meat with the characteristics of Fujian cuisine. Litchi meat has a history of two or three hundred years. It’s named for the white water chestnut and pork cut into cruciferous knives, which are all like litchi after cooking. But now many restaurants have used potatoes instead of water chestnuts. The taste is similar to that of Guangdong cuisine, sweet and sour, suitable for children’s taste.
250 grams fillet
A few small pieces of pineapple
Three cloved garlic
1 spoonful of starch
1 tsp Monascus powder
2 spoons tomato sauce
Half spoon sesame oil
1.5 spoon vinegar
1 spoonful of sugar
1 spoonful of soy sauce
5 spoons of water starch
Step 1Peel potatoes and cut into hob pieces, cut pineapple into small pieces, and dice onion, ginger and garlic.
Step 2Cut the tenderloin into thicker slices and cross knife them. Don't cut it through. Use Monascus powder, starch, salt, a little water to wet, grasp well
Step 3The oil in the pot is hot, about 60%. Put in the tenderloin piece by piece and deep fry over low heat. Until the meat is rolled up and cooked thoroughly, it can be fished out. Continue to heat the oil and fry it again to make the surface of the meat crisp. Pour out the oil.
Step 4Deep fry the potatoes, too（ Don't worry about the waste of fried oil. Fry things at home, just once. It's still very clear. You can filter it with a kitchen paper towel and continue cooking.)
Step 5In advance with 2 spoons of tomato sauce, 1 spoons of soy sauce, 5 spoons of water starch, 1 spoons of sugar, half spoons of sesame oil, 1.5 spoons of vinegar, transfer out a bowl of juice.
Step 6Leave oil in the frying pan, saute shallot, ginger and garlic, pour in the sauce, then pour in the fried tenderloin and potatoes. Add the pineapple and stir fry until each piece is covered with sauce. Finally, ladle a spoonful of hot oil and pour it on. Turn it quickly and take it out of the pot（ The hot oil is the oil of the fried meat. If you like something light, you can omit this step.)