福建荔枝肉  
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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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辅料：荸荠(100克)  
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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* O- m; Z1 c! g1 s
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制作工艺  [, Y: U' _1 o" t/ X, ~6 C
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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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2. 马蹄（荸荠）切小块，每粒2～3 块；# O, d0 Z7 v% r
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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；( D' U3 M" ^  e4 S( a
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4. 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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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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  D3 x( m8 Y) D( m0 j4 V$ H7. 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。6 z' u8 k: S9 X/ f- V  X
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工艺提示+ q: |$ h7 b% e" k3 ]

7 E9 q' H0 k* f( H! K" o" }6 F3 N1. 选用的精肉要嫩，剞刀要划一，火候要恰到好处；: \" O, f4 z2 Q' o0 l! Y2 F

" t8 r+ ]% u8 l5 s( L) @$ a( H2. 因有滑油过程，需准备花生油500克。
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6 S2 u* N$ j4 f' K; D/ Q菜品口感- [3 i! v/ M; w/ W
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形色似荔枝，甜酸可口。

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