Hakka perilla duck
Dad has been working outside for many years. As long as he comes back, I will ask him to make our favorite perilla duck for us. Because dad doesn't come back often, he learns to cook it himself. Every time he eats, he will think of my favorite Dad... However, he also likes the taste of perilla, and I believe many friends will like it 😘Remember to buy water duck. There isn't so much meat. Don't cut it into pieces. Remember to turn it over when you cook it. If you find it is not cooked when you cut it, you can steam it, but don't steam it too long. It still tastes delicious. We have a handful of basil for one yuan. I bought three
Step 1 . Water duck, wash it and set it aside
Step 2 . Wash the perilla and cut it into small pieces for standby
Step 3 . Put water in the pot (it's best to submerge the duck, so it's easy to cook). After the water boils, put the duck down, cover the pot and cook slowly
Step 4 . Remember to turn the duck when cooking for ten minutes, so it's easy to cook
Step 5 . Cook it for about 40 minutes to see if the duck is cooked. Poke the duck leg with chopsticks. If there is no red blood flowing out, it is already cooked. Put it on the pot (if there is still blood, continue to cook it)
Step 6 . Wash the pot, put oil in the hot pot, explode ginger and perilla, and then put duck slowly touch it back and forth in the pot. After touching it for a few minutes, put soy sauce, put a spoonful of white granulated sugar, and then touch it for a while until it has some color, you can start the pot
Step 7 . Look, touch it and cook it. You can cut it when it's not so hot
Step 8 . The finished product, my knife skill is really unbearable, so I can only cut it like this, but the taste is really good
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