Stewed duck with Perilla

Stewed duck with Perilla

Introduction:

"Home grown perilla leaves..."

Production steps:

Step 1: raw material drawing.

Step 2: wash and shred perilla leaves.

Step 3: Boil ginger and garlic slices in boiling water, blanch duck pieces with cooking wine, and set aside.

Step 4: stir fried ginger and garlic slices in a dry pan and fried duck pieces in oil.

Step 5: add cooking wine.

Step 6: add dried pepper and stir fry until the duck is golden.

Step 7: pour in the soy sauce, stir fry and color.

Step 8: add half of the shredded perilla leaves and stir fry until fragrant.

Step 9: add enough water, sugar and bring to a boil.

Step 10: bring to a boil, turn to medium heat and simmer for 20 minutes.

Step 11: season with salt, collect the juice over high heat, and simmer for a while with the remaining shredded perilla leaves.

Step 12: try a duck wing.

Materials required:

Duck: a quarter

Ginger slices: Four

Perilla leaf: moderate

Garlic: three petals

Dried chili: one

Sugar: right amount

Cooking wine: moderate

Soy sauce: a spoonful

Soy sauce: 1 tbsp

Precautions: [CSY warm tips] perilla [function indications]: sweating, relieving exterior, regulating qi, relieving fish and crab poison. Used for cold, headache, cough, chest and abdomen fullness, fish and crab poisoning.

Production difficulty: simple

Technology: stewing

Production time: three quarters of an hour

Taste: slightly spicy