Batch pre-production: Peel the potatoes, cut them into chestnut-sized hob pieces, steam them and fry them in 50% hot oil until golden brown, then drain and set aside.
Cooking process: 1 pork neck cut into 2 cm square pieces, take 350 grams of na pot, add salt, MONOS glutamate and mix well, drizzle 35 grams of egg liquid to grasp well, sprinkle 15 grams of sweet potato starch, 10 grams of corn starch to grasp well, pour 30 grams of salad oil and grasp well again and set aside.
Heat 2 pots in wide oil to 60% heat, fry the meat pieces in turn for 50 seconds, put in 100 grams of potato pieces that have been oiled in advance, keep the medium heat and fry for another 30 seconds, and drain the oil. 3. Leave a little hot oil in the pot and sprinkle 30 grams of minced garlic and sauté, scoop in 80 grams of sweet and sour juice and stir well, drizzle about 15 grams of starch, pour in the fried meat and potato pieces on high heat and quickly turn evenly, put on the plate, garnish the chives and flowers to go to the dish.
Make sweet and sour juice: Mintian brand balsamic vinegar 500 grams of na pot, sprinkle 500 grams of sugar, 50 grams of salt and stir until fully dissolved, add 500 grams of tomato sauce and stir well.
![It's a pity that the tomato juice version of lychee meat is super delicious and hasn't been eaten[fig]](data:image/gif;base64,R0lGODlhAQABAIAAAP///wAAACwAAAAAAQABAAACAkQBADs=)