荔枝肉糖球Lychee Ku Lu Meat

材料：
肉眼300克、马蹄1粒（剁碎）
腌料：
红酒糟1汤匙、鸡粉1茶匙、盐1茶匙、黄酒2汤匙
酱汁：
红酒糟1汤匙、姜茸1茶匙、红酒2汤匙、酸梅酱1汤匙、鲜奶
油1汤匙
做法：
1 把肉眼切片开花，加入腌料腌制约一小时。
2 在腌制好的肉眼加入马蹄茸，包住后以牙签固定，然后下油锅炸至熟。
3 另外热干净的锅，把红糟炒热，然后入其他材料，煮至滚后把炸好的肉球加入，搅拌均匀即可上桌。

INGREDIENTS
300g pork loin, 1 water chestnut (chopped)
CONDIMENTS
1 tbsp Foochow red wine lees, 1 tsp chicken powder,1 tsp salt, 2 tbsp rice wine
SAUCE
1 tbsp Foochow red wine lees, 1 tsp chopped ginger,2 tbsp 1 tbsp Foochow red wine, 1 tbsp plum sauce,
1 tbsp fresh cream
METHOD
1 Cut pork loin into slices, and then cross-cut the surface; marinate with condiments for 1 hour.
2 Wrap meat slice with some chopped water chestnut, secure with tooth pith and deep fry until cooked.
3 Heat up another clean wok, sauté wine lees until hot, toss in all other ingredients; once boiled, add
in fried meat balls and stir to mix; dish out.