所需食材
- 猪里脊300g
- 荸荠8个
- 红椒1个
- 青椒1个
- 白糖3汤匙
- 白醋3汤匙
- 番茄酱1汤匙
- 生抽1汤匙
- 盐½茶匙；腌料：生抽1汤匙
- 料酒1汤匙
- 淀粉1汤匙；面粉+淀粉混合粉适量；炸用油
食材准备
- 里脊肉切成荔枝大小的块，在肉块表面划十字花刀，加腌料腌10分钟
- 荸荠去皮，切成和肉块相似大小；青红椒切块
烹饪步骤
- 炸肉：腌好的肉块拍上混合粉，热油160℃炸3-4分钟至金黄，捞出。升温至180℃复炸30秒，使外皮更酥脆。
- 糖醋汁：锅中炒香番茄酱，加糖、醋、生抽、盐和少量水，煮开后下荸荠和青红椒翻炒1分钟。
- 合炒：倒入炸好的肉块，大火翻炒均匀，让每块肉都裹上糖醋汁出锅。
小贴士
- 花刀让肉炸后形状卷曲，外形酷似荔枝，是菜名的来源
- 荸荠的脆嫩与肉的酥脆形成绝妙对比
Ingredients
- 300g pork tenderloin
- 8 water chestnuts
- 1 red pepper
- 1 green pepper
- 3 tbsp sugar
- 3 tbsp white vinegar
- 1 tbsp ketchup
- 1 tbsp soy sauce
- ½ tsp salt; Marinade: 1 tbsp each soy sauce
- wine
- cornstarch; flour-cornstarch mix for coating; oil for frying
Preparation
- Cut pork into lychee-sized pieces. Score the surface in a crosshatch. Marinate 10 min.
- Peel and halve water chestnuts. Cut peppers into chunks.
Steps
- Fry pork: Coat pieces in flour-cornstarch mix. Fry at 160°C for 3–4 min until golden. Drain. Raise oil to 180°C and fry again 30 sec for extra crunch.
- Sauce: Stir-fry ketchup until fragrant. Add sugar, vinegar, soy sauce, salt and a splash of water. Bring to a boil, add water chestnuts and peppers, stir-fry 1 min.
- Combine: Add fried pork, toss to coat every piece in the glossy sauce.
Tips
- The crosshatch scores make the pork curl when fried, mimicking lychee skin — that's the whole point of the name
- Water chestnut crunch against crispy pork is the textural magic
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