Perilla duck
Half a month ago, I transplanted a perilla plant from my mother-in-law's house. Now it has grown luxuriant. (I have a sense of achievement. You know, in the past, I died of everything. In the end, even my mother couldn't see it. Let me let go, so as to prevent the living from being smeared with carbon.).Perilla is very valuable for medicine. It is also a kind of spice. It is rich in protein and carotene, and has the effect of dispersing cold and regulating qi. Perilla has a fragrant smell. It really tastes first-class when used for cooking. If you plant a plate at home, you can use it for cooking at any time, which is convenient.
Step 1 . Material preparation: Perilla leaves.
Step 2 . Wash and shred for later use.
Step 3 . Ginger is prepared for use.
Step 4 . Wash and drain the water from the ducks.
Step 5 . Add a little oil, add ginger slices and saut é until fragrant, then add duck and fry briefly.
Step 6 . Fry until both sides turn golden brown.
Step 7 . Inject an appropriate amount of water (less than half the size of the duck).
Step 8 . Add an appropriate amount of dark soy sauce, light soy sauce, a small amount of oyster sauce, wine, sliced sugar, and a teaspoon of salt for seasoning. Bring to a boil over high heat and then simmer over medium heat for 40 minutes.
Step 9 . During the stewing process, the duck should be frequently turned over to ensure even flavor.
Step 10 . Boil the perilla until it's almost done, then continue cooking for five minutes.
Step 11 . Boil until the soup is thick and can be easily inserted into the duck body with chopsticks, then turn off the heat.
Step 12 . Drain the juice and place it on a plate to cool.
Step 13 . Put the sauce in another bowl and set aside.
Step 14 . Chop the pieces onto the disc (the chopping skill has improved).
Step 15 . Drizzle on sauce, fragrant.
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