Lychee Pork

Method10 steps

1. 1

   Prepare and Marinate the Lean Pork

   处理瘦肉并腌制

   Cut the lean pork into pieces (each 2-3 cm), place them in a large bowl, and add 1 egg, 50g cornstarch, 3ml light soy sauce, and 2g chicken bouillon powder.

   瘦肉切块（每块 2-3 cm ），放入大碗中，加入鸡蛋 1 个 、生粉 50 g 、生抽 3 ml 、鸡精 2 g

   ⏱5 min

   • 💡 Keep the pieces uniform in size for even cooking.肉块大小要均匀，方便受热均匀
   
2. 2

   Coat with Batter

   挂糊处理

   Stir thoroughly until the cornstarch fully coats the pork pieces (add more cornstarch if too thin, or water if too dry), then add 5ml oil and stir well before setting aside.

   充分搅拌,直至生粉包裹住瘦肉块（太稀则继续加生粉，太干则加水），然后加入 5 ml 油，在充分搅拌后备用

   ⏱3 min

   • 💡 Adding a little oil at the end prevents the pieces from sticking together when they hit the oil.最后加点油可以防止下锅时肉块粘连
   
3. 3

   Prepare the Sweet-and-Sour Sauce

   调配糖醋汁

   In another bowl, combine ketchup, 3g chicken bouillon powder, 2ml light soy sauce, minced ginger, granulated sugar, 10g cornstarch, aged black vinegar, and 200ml cold water. Stir well and set aside.

   在准备一个碗，加入番茄酱、鸡精 3 g 、生抽 2 ml 、姜末、白砂糖、生粉 10 g 、香醋、凉水 200 ml ,充分搅拌后备用

   ⏱2 min

   • 💡 Stir thoroughly to ensure the starch doesn't settle.充分搅拌确保淀粉不沉底
   
4. 4

   Prepare the Pineapple

   准备凤梨

   Cut one pineapple into 6 pieces (each 1.5-2 cm).

   切一个凤梨, 准备 6 个 （每个 1.5-2 cm）凤梨块

   ⏱2 min

   • 💡 Pineapple pieces should be slightly smaller than the pork pieces.凤梨块大小应略小于肉块
   
5. 5

   Heat the Oil

   热油

   Heat the wok and pour in 500ml oil. Continue heating until you hear a sizzling sound.

   起锅烧油，倒入 500 ml 油，一直烧油直到听到油炸声

   ⏱5 min

   • 💡 You can test the oil temperature with a wooden chopstick; fine bubbles around it indicate it's ready.可以用木筷子试油温，周围起细密小泡即可
   
6. 6

   First Fry

   下锅初炸

   Add the pork pieces one at a time (do not pour the whole bowl in), making sure each piece is separated.

   将瘦肉一个一个放入锅中（切记不可以整碗倒入），保证每个肉不要粘在一起

   ⏱2 min

   • 💡 Keep the heat at medium-low to prevent burning the outside while the inside stays raw.保持中小火，防止外焦内生
   
7. 7

   Turn and Shape

   翻炸定型

   After all the pork is in, use a spoon to turn the pieces over every 30 seconds until the surface turns golden.

   全部放入瘦肉后，每 30 S 用勺子来回两面翻转瘦肉块，直至瘦肉块表面金黄

   ⏱4 min

   • 💡 Watch the color closely.注意观察颜色变化
   
8. 8

   Second Fry

   复炸

   Remove the pork, wait one minute, then return it to the hot oil and fry until the surface turns deep golden brown. Remove and place in a large bowl.

   取出瘦肉，一分钟后倒入油锅中继续炸，直至瘦肉块表面出现焦黄后，取出放入大碗备用

   ⏱3 min

   • 💡 The second fry is key to crispiness; don't overdo it.复炸是酥脆的关键，时间不宜过长
   • 💡 Tap the pork pieces with a spoon; a hollow sound means they're fully fried.可以通过勺子敲打瘦肉块，听到声响来判断是否炸透
   
9. 9

   Toss with Sauce

   裹汁翻炒

   Heat the wok, pour in the sauce, and after 30 seconds add the pork and pineapple pieces. Toss well and serve.

   起锅，倒入汤汁，30 S 后倒入瘦肉块、凤梨块，充分翻炒后出锅

   ⏱1 min

   • 💡 Work quickly to ensure an even sauce coating while keeping the pork crispy.动作要快，保证挂汁均匀且肉块保持酥脆
   
10. 10

    Garnish

    点缀

    Sprinkle with sesame seeds.

    摆上芝麻

    ⏱30 sec

    • 💡 Adding sesame seeds while hot enhances the aroma.趁热撒上芝麻更香