Print
Lychee-Style Sweet and Sour Pork
Among China's diverse culinary treasures, Fujian's Lychee-Style Sweet and Sour Pork stands out with its unique appearance and taste, resembling the beloved tropical fruit while delivering classic flavors.
INGREDIENTS
Main Ingredients
- ·300g lean pork (cut into thick slices and make cross-hatch cuts)
Additional Ingredients
- ·200g potatoes (cut into chunks)
- ·50g green and red bell peppers (25g each, cut into chunks)
- ·20g minced garlic
Seasonings
- ·2g salt
- ·10 ml high-proof baijiu (Chinese liquor)
- ·1 egg yolk
- ·30g sweet potato starch
- ·800 ml cooking oil (for frying)
- ·Sauce
- ·2g salt
- ·50g white sugar
- ·50 ml balsamic vinegar
- ·40g tomato ketchup
- ·80 ml clear water
- ·10g starch + 20 ml clear water (mixed into a starch water)
DIRECTIONS
Step 1
Cut the lean pork into thick slices and make cross-hatch cuts to form triangles.
Step 2
Put the cut lean pork in a bowl, add 2g salt and 10 ml baijiu, and mix well by hand.
Step 3
Then add 1 egg yolk and 30g sweet potato starch, and continue to mix well.
Step 4
You can add 10 ml clear water to adjust to a sticky state, and finally add 5 ml cooking oil to lock in the moisture.
Step 5
Prepare the minced garlic in a bowl, add 2g salt, 50g white sugar, 50 ml balsamic vinegar, 40g tomato ketchup and 80 ml clear water, then add 10g starch + 20 ml clear water mixed into a starch water and stir well.
Step 6
Put 200g potatoes into cold oil and stir-fry until 60 - 70% cooked, then remove and set aside.
Step 7
Pour a small half-pot of oil into the pot. When the oil temperature reaches 150℃, put the potatoes back into the pot and fry until golden and crispy, then remove and drain the oil.
Step 8
When the oil temperature reaches 160℃, put the marinated pork into the oil and fry until it takes shape, then turn to medium-low heat and fry until it floats up, then turn to high heat until the temperature reaches 180℃. Put the potatoes back just now and fry them again to make the surface crispier.
Step 9
Put 50g green and red bell peppers into the oil pan and fry for 10 seconds, then quickly remove.
Step 10
Leave 10 ml of oil in the pan, pour in the adjusted sauce and cook until it becomes sticky.
Step 11
Pour in the fried lychee-shaped pork, quickly stir-fry evenly to coat with the sauce, and finally add 5 ml cooking oil to enhance the luster.
Step 12
Serve on a plate. This Fujian-style Lychee-Style Sweet and Sour Pork, which is crispy on the outside and tender on the inside and has a sweet and sour taste, is done!