荔枝肉是福州人传统必吃年菜，甜甜酸酸，大人小孩都爱吃。肉丸建议用猪肩肉，口感更佳。肉丸下锅油炸时不要急着翻它，先把肉丸炸片刻定型，然后才翻炸，肉丸就能炸出漂亮的球状了。没吃过这菜的朋友，今天就来跟Chef Dong学做吧，团圆饭又多道新菜式上桌贺新年啦！
分量：5-6 人份
准备时间：25分钟
煮时：20分钟
材料 A ：
500克 猪肩肉（切片，刀背切花松筋）
1 汤匙 红糟 (加汤匙水拌匀）
½ 茶匙 盐
½ 茶匙 胡椒粉
1 汤匙 玉米粉
材料 B：
2 粒 番茄（切6边）
1 粒 西兰花（切小朵）
6 瓣 蒜头（去皮切半）
1 罐 罐头荔枝
2 汤匙 油
材料 C（拌匀）：
3 汤匙 番茄酱
3 汤匙 辣椒酱
1 汤匙 黑醋
½ 汤匙 玉米粉
2 茶匙 糖
½ 茶匙 盐
½ 茶匙 胡椒粉
200 毫升 水
材料 D：
4 汤匙 玉米粉（裹肉用的）
适量 油（炸肉用的）
准备功夫：
1. 把材料A拌匀待，腌制30分钟
2. 肉片裹成肉丸状，均匀裹上玉米粉, 待用
3. 西兰花汆烫，沥水出锅待用
做法：
1. 热锅，加入适量的油，待滚
2. 加入肉片丸，大火炸至金黄色，沥油出锅
3. 另外个锅，加入2汤匙油和蒜头块，炒匀爆香
4. 加入材料C，炒匀煮滚
5. 加入荔枝和肉片丸，拌匀
6. 荔枝肉出锅上碟，西兰花摆盆，趁热享用
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⚠️ Please credit Nanyang Kitchen if you re-share this recipe
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Lychee Glazed Meatball 荔枝肉
Course: MainCuisine: Chinese5
servings25
minutes20
minutesA must-have traditional dish for any Fuzhou New Year feast, these Lychee Glazed Meatballs (Lizhi Rou) offer the perfect balance of sweet and tangy flavors that everyone loves. For the best texture, Chef Dong recommends using pork shoulder and allowing the meatballs to set in the oil before flipping to achieve that perfect golden shape. It’s a stunning addition to any reunion dinner table—follow along with Chef Dong and try this classic recipe today!
Ingredients
- Ingredients A
500g pork shoulder (sliced with crisscross patterns)
1 tbsp red vinasse (mixed with 1 tbsp water)
½ tsp salt
½ tsp white pepper powder
1 tbsp cornstarch
- Ingredients B
2 tomatoes (cut into wedges)
1 broccoli (cut into florets)
6 cloves garlic (peeled and halved)
1 can canned lychee
2 tbsp cooking oil
- Ingredients C (Mix well)
3 tbsp tomato sauce
3 tbsp chili sauce
1 tbsp black vinegar
½ tbsp cornstarch
2 tsp sugar
½ tsp salt
½ tsp white pepper powder
200ml water
- Ingredients D
4 tbsp cornstarch (for coating)
Cooking oil (for deep frying)
Instructions
- Preparations
- Mix Ingredients A well and marinate for 30 minutes.
- Shape meat slices into meatballs, coat evenly with cornstarch, and set aside.
- Bring a pot of water to a boil. Add 1 tbsp cooking oil and 1 tsp each of salt and sugar; stir well. Add broccoli and blanch. Remove the broccoli, soak in cold water briefly, then drain and set aside.
- Steps
- Heat adequate cooking oil in a wok.
- Add meatballs and deep fry until golden brown. Drain and set aside.
- In another wok, heat 2 tbsp of cooking oil. Add garlic and sauté until fragrant.
- Add Ingredients C, stir well, and bring to a boil.
- Add canned lychee and fried meatballs; toss until well coated.
- Dish out and garnish with broccoli. Ready to serve!
Recipe Video
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