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.