荔枝肉 Lychee Glazed Meatball

Lychee-flavored pork is a traditional must-have dish for the Lunar New Year in Fuzhou. Its sweet and sour taste is loved by both adults and children. For the meatballs, pork shoulder is recommended for a better texture. When frying the meatballs, don't rush to flip them. Fry them briefly to set their shape before turning them; this will ensure they form beautiful, round shapes. If you haven't tried this dish before, learn how to make it with Chef Dong today! It'll add another new dish to your reunion dinner to celebrate the New Year! Servings: 5-6 Preparation Time: 25 minutes Cooking Time: 20 minutes Ingredients A: 500g pork shoulder (sliced, scored with the back of a knife to tenderize) 1 tbsp red yeast rice (mixed with 1 tbsp water) ½ tsp salt ½ tsp pepper 1 tbsp cornstarch Ingredients B: 2 tomatoes (cut into 6 pieces) 1 broccoli florets (cut into small florets) 6 cloves garlic (peeled and halved) 1 can of canned lychees 2 tbsp oil Ingredients C (mixed): 3 tbsp tomato sauce 3 tbsp chili sauce 1 tbsp balsamic vinegar ½ tbsp cornstarch 2 tsp sugar ½ tsp salt ½ tsp pepper 200ml water Ingredients D: 4 tbsp cornstarch (for coating meat) Appropriate amount of oil (for frying meat) Preparation: 1. 1. Mix ingredients A well and marinate for 30 minutes. 2. Shape the meat slices into meatballs, coat evenly with cornstarch, and set aside. 3. Blanch the broccoli, drain, and set aside. Instructions: 1. Heat a pan with enough oil to cover the meatballs until boiling. 2. Add the meatballs and fry over high heat until golden brown. Drain and set aside. 3. In another pan, heat 2 tablespoons of oil and add garlic cloves. Sauté until fragrant. 4. Add ingredients C and stir-fry until boiling. 5. Add the lychees and meatballs, and mix well. 6. Serve the lychee-glazed meatballs on a plate, garnish with broccoli, and enjoy while hot. A 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 be 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! Portion: 5-6 pax Prep Time: 25 minutes Cook Time: 20 minutes 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) Preparations: 1. Mix Ingredients A well and marinate for 30 minutes. 2. Shape meat slices into meatballs, coat evenly with cornstarch, and set aside. 3. 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: 1. Heat adequate cooking oil in a wok. 2. Add meatballs and deep fry until golden brown. Drain and set aside. 3. In another wok, heat 2 tbsp of cooking oil. Add garlic and sauté until fragrant. 4. Add Ingredients C, stir well, and 5. Bring to a boil. 6. Add canned lychee and fried meatballs; toss until well coated. 7. Dish out and garnish with broccoli. Ready to serve! ⚠️ Please credit Nanyang Kitchen if you re-share this recipe. #NanyangHomeStyleMenu #YouCooking #NewYearDishes #nanyangkitchen Visit our website for more recipes: https://www.nanyangkitchen.co/ Like us on FB:   / nanyangkitchen.co   Follow us on IG:   / nanyangkitchen.co   Subscribe to our YT channel:    / nanyangkitchen