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荔枝肉糖球Lychee Ku Lu Meat

荔枝肉糖球Lychee Ku Lu Meat

材料:
肉眼300克、马蹄1粒(剁碎)
腌料:
红酒糟1汤匙、鸡粉1茶匙、盐1茶匙、黄酒2汤匙
酱汁:
红酒糟1汤匙、姜茸1茶匙、红酒2汤匙、酸梅酱1汤匙、鲜奶
油1汤匙
做法:
1 把肉眼切片开花,加入腌料腌制约一小时。
2 在腌制好的肉眼加入马蹄茸,包住后以牙签固定,然后下油锅炸至熟。
3 另外热干净的锅,把红糟炒热,然后入其他材料,煮至滚后把炸好的肉球加入,搅拌均匀即可上桌。

INGREDIENTS
300g pork loin, 1 water chestnut (chopped)
CONDIMENTS
1 tbsp Foochow red wine lees, 1 tsp chicken powder,1 tsp salt, 2 tbsp rice wine
SAUCE
1 tbsp Foochow red wine lees, 1 tsp chopped ginger,2 tbsp 1 tbsp Foochow red wine, 1 tbsp plum sauce,
1 tbsp fresh cream
METHOD
1 Cut pork loin into slices, and then cross-cut the surface; marinate with condiments for 1 hour.
2 Wrap meat slice with some chopped water chestnut, secure with tooth pith and deep fry until cooked.
3 Heat up another clean wok, sauté wine lees until hot, toss in all other ingredients; once boiled, add
in fried meat balls and stir to mix; dish out.

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