福建荔枝肉  
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工艺：糖醋溜    口味：糖醋味
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/ J6 ^& A1 D9 @主料：猪肉(瘦)(300克)
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辅料：荸荠(100克)  ; {& E7 r7 D% A' I" E! x9 g

6 _$ g& {( o3 l% z! z* I2 Y调料：大葱(15克) 红糟(50克) 白醋(10克) 酱油(10克) 白砂糖(15克) 大蒜(5克) 淀粉(蚕豆)(10克) 味精(3克) 香油(5克) 花生油(50克)  9 i6 F4 t2 n% H3 D* t0 t

9 R* L) h' p. W: @4 ~4 B* g4 r" Y类别：福州菜  滋阴调理  贫血调理  健脾开胃调理  消化不良
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1. 将精肉洗净，切成10×5×1 厘米的厚片，再剖上十字花刀，然后再切为3片；
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0 p/ N: Z$ d7 Z: P+ t1 R2 Q2. 马蹄（荸荠）切小块，每粒2～3 块；
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. U! J4 @! z% x" M1 L3. 马蹄块与肉片一起用湿淀粉和剁细的红糟抓匀；7 ?1 f5 s7 S; @; p

' F5 s5 F5 d7 R4 ?% b7 U$ ]7 S4. 葱去根须，洗净，取葱白切马蹄葱；- z2 S4 h. n! p3 S

+ {) S# @$ |8 P" Q8 @% U) @9 S5. 酱油、白醋、白糖、味精、上汤、湿淀粉调卤汁待用；  |8 H% T# x4 x
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6. 锅置旺火上，下花生油八成热时倒入上浆的肉片和马蹄，用勺扒散，待肉剖花成荔枝状时，用漏勺捞起，沥干油；
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$ |1 u8 j* \# y$ T7. 锅留余油，先下蒜末、葱白，煸一下再入卤汁烧沸，随即倒入荔枝肉和马蹄块翻炒几下即成。& R& l1 @* {/ x  ^1 j4 B" \

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( n! t5 S) i6 z- R: r0 D: U1. 选用的精肉要嫩，剞刀要划一，火候要恰到好处；7 K" u+ z8 h( P! O: J( M1 Z

- p& N# |; l. m. G5 r* M. V2. 因有滑油过程，需准备花生油500克。4 R' O- D: n$ M! P
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菜品口感1 n/ ]( \2 }5 J0 X$ s' F1 t6 b
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形色似荔枝，甜酸可口。

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