Ingredients
-
300g lean pork
-
10g water chestnut
-
1 green onions
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2 garlic clove
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Seasoning
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vinasse of cooking wine
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3 teaspoons cornstarch
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1 tablespoon light soy sauce
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1 tablespoon vinegar
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1 teaspoon sugar
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1 tablespoons chicken soup
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2 bowls oil
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1 teaspoon sesame oil
Directions
Tips
- Do not fry lychee and pork over time. Remove from heat when the meat is medium-well to prevent overcooking.
- Add lychee and water chestnut from the side of the pot to prevent splashing oil.
- Fry until golden brown. It is the key to make it crispy and tender.
Steps
|
1
Done
5 minutes
|
Cut lean pork into long slices, about 10 cm long and 5 cm wide. Make cross-cut on the slices. |
|
2
Done
5 minutes
|
Peel water chestnut and cut into small pieces. Mince vinasse of cooking wine into a paste. Set aside. |
|
3
Done
5 minutes
|
Add water chestnut and lychee into a bowl. Add minced vinasse, cornstarch, and 1 teaspoon of water. |
|
4
Done
5 minutes
|
Cut green onion into small pieces. Cut garlic into slices. Set aside. |
|
5
Done
5 minutes
|
Add light soy sauce, vinegar, sugar, chicken soup, cornstarch, and a tablespoon of water into a bowl. Mix well to make it as a sauce. Set aside. |
|
6
Done
5 minutes
|
Add 2 bowls of oil into the pot. Preheat the oil and fry lychee and water chestnut. |
|
7
Done
5 minutes
|
Fry until lychee and water chestnut becomes golden brown. Remove from heat and drain oil. |
|
8
Done
5 minutes
|
Use remaining heat to fry pork slices, green onion, and garlic until aromatic. Add the sauce into the pot and continue to cook until thickened. |
|
9
Done
5 minutes
|
Pour into fried lychee, pork slices, and water chestnut. Stir-fry until mix well. Top with sesame oil and serve. |
