福建荔枝肉  
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0 o( p2 {. D2 L( c2 v5 y7 j) ]工艺：糖醋溜    口味：糖醋味
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主料：猪肉(瘦)(300克)
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% ~2 y! D( a2 Z( [3 f: Y3 P( H辅料：荸荠(100克)  
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$ L+ i: g9 `/ Q6 h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)  
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类别：福州菜  滋阴调理  贫血调理  健脾开胃调理  消化不良3 S. P8 [! _" e7 {, V* d

6 z) ?3 o( M3 W制作工艺; u6 w5 l3 H/ d' [: V

0 l7 }. d; z+ v" n8 p2 P1. 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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# V* A0 I8 l4 q5 b4 F% m" m2. 马蹄（荸荠）切小块，每粒2～3 块；& G* N' t! I+ V: k& H

* j5 a1 \# ~( {3. 马蹄块与肉片一起用湿淀粉和剁细的红糟抓匀；6 y0 z- c$ D0 w* Z9 [; [
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4. 葱去根须，洗净，取葱白切马蹄葱；
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  w4 j# x& G( |7 S* x5. 酱油、白醋、白糖、味精、上汤、湿淀粉调卤汁待用；0 O4 `. _" G7 F6 n+ J
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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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9 H) D+ Y! h3 m, M# V/ |: N7. 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。9 y1 S! W" j' X% }4 P

* h4 n7 n1 D& p- r7 J9 p工艺提示
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0 c! c. g$ a: [4 Y. H6 E1. 选用的精肉要嫩，剞刀要划一，火候要恰到好处；3 q" x2 l; S' \. e& z
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2. 因有滑油过程，需准备花生油500克。; [. H7 i! C2 b# D' I! ?+ R- I
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菜品口感. w4 [3 {6 c. i' m

' B6 u, }3 B+ y0 W形色似荔枝，甜酸可口。

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