福建荔枝肉  6 N! h& {1 x' p# N
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) c) d5 E! o. h- c+ E# Q  d1 i工艺：糖醋溜    口味：糖醋味4 E. _; u( x, G* Z. I* j

+ D2 }4 N( d% B& n9 P6 e主料：猪肉(瘦)(300克) . e- ^0 R8 E5 ~( d

  G+ ?2 H2 p% Z8 o) C' O$ I7 e辅料：荸荠(100克)  
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! L: x! H* m0 h+ Z1 ]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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) |, g; X0 d- n# V: W3 u& @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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制作工艺. M7 K8 U4 E( n# B

9 d) _: l$ E& ~# e* A% a" _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；! g9 _& J) f3 M/ X
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2. 马蹄（荸荠）切小块，每粒2～3 块；
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3. 马蹄块与肉片一起用湿淀粉和剁细的红糟抓匀；, n( X: a0 y; o: g+ @% O

9 m. _& G) G' Q/ Z- z2 N4. 葱去根须，洗净，取葱白切马蹄葱；
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5. 酱油、白醋、白糖、味精、上汤、湿淀粉调卤汁待用；
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5 O  d6 |& ]& C6. 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；8 v. N2 V8 w, D0 W9 N
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7. 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。
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工艺提示
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1 c* z8 C. b, h4 ~1. 选用的精肉要嫩，剞刀要划一，火候要恰到好处；. }, M! `& F2 v" _; {
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2. 因有滑油过程，需准备花生油500克。; D7 w9 G6 n3 X

/ z8 X0 Q0 ?2 H- W6 A0 P菜品口感6 ?5 [: U2 T' j1 D9 |/ d4 w

% V. V0 V9 r) C% e形色似荔枝，甜酸可口。

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