300g lean pork
100g sliced Chinese water chestnuts
3g crushed garlic
50g tomoto ketchup
Cut the pork into pieces, cut a crisscross on each piece, add to the Chinese
water chestnut slices, and mix well with cornstarch solution.
- Add condiments to clear soup to make a spicy sauce.
- Deep-fry the pork slices and water chestnut slices for two minutes, remove when in the shape of litchi.
- Saute minced garlic and scallion stalks, pour in the tomato ketchup spicy sauce, then the pork and water chestnut slices,toss.