Lychee Pork, Stuffed and Unstuffed

Sweet and Sour Pork, Fujian-style. There’s a bunch of different Sweet & Sour Pork dishes spread across China, but this Fujianese sort might be our personal favorite. 0:00 - Introduction 0:20 - What is Fujian food? 1:28 - Fujian vinegars 1:56 - Unstuffed Homestyle lychee pork 5:35 - Stuffed Banquet lychee pork 8:46 - Other approaches in Fujian? As always, written recipe is also over here on /r/CasualChina if you prefer: 荔枝肉/ HOW TO TURN WATER CHESTNUT SHAVINGS INTO STARCH 1. Pound the shavings in a mortar, then add water and transfer to a bowl 2. Let it sit in the fridge for at least a few hours, or up to overnight. The starch will settle on the bottom 3. Pour out the liquid on top, and the remainder is some starch-water that you can use from slurries and the like. You can also choose to sun dry what you have left over to obtain a powder. INGREDIENTS, HOMESTYLE VERSION * Potatoes, 30