Half a month ago, I transplanted a perilla tree from my mother-in-law's house and planted it home. Now it has grown luxuriantly. (It's quite a sense of accomplishment. You know, I used to die whatever I planted. In the end, even my mother couldn't stand it and asked me to let go so that life wouldn't get burned.)
Perilla is very medicinal value and a spice. It is rich in protein and carotene, and has the effects of dispelling cold and regulating qi. Perilla has an aromatic smell and is really first-class when used to cook. Plant one at home. You can use it to cook at any time, which is convenient.
Perilla duck
Recipe Recommendations
- salty and fresh
- cook
- an hour
- ordinary
Steps for Perilla duck
1
Ingredients preparation: Perilla leaves.
2
Wash and shred for later use.
3
Ginger for backup.
4
Wash the duck and drain it and prepare.
5
Add a little oil, add ginger slices and saute until fragrant, add duck and fry slightly.
6
Fry until golden brown on both sides.
7
Pour in appropriate amount of water (half of the duck).
8
Add appropriate amount of soy sauce, light soy sauce, a small amount of oyster sauce, wine, slices of sugar, and 1 teaspoon of salt to taste, bring to a boil over high heat and simmer for 40 minutes.
9
During the braising process, the duck should be turned over frequently to allow it to taste evenly.
10
Continue to cook for five minutes when it is almost done.
11
Cook until the soup is thick and can be easily inserted into the duck with chopsticks, then turn off the heat.
12
Drain the juice and place it on a plate to cool.
13
Remove sauce in a separate bowl and set aside.
14
Cut the pieces and put them on the plate (cutting power has been improved).
15
Drizzle with sauce and fragrant.