Chinese Food
Duck and perilla do this. It's delicious to cry.
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I haven't eaten the braised duck with Perilla for a long time before I started to try to make it myself. I still remember eating it as a child. At that time, the duck was raised by grandma. The purple perilla was also planted by grandma. Grandma made the stewed duck with purple perilla. I made a fire in front of the stove. The duck had not been put on the table when it was cooked. Grandma would first put the duck legs out of the bowl for me to eat. She picked up the duck legs and bit them down. The taste and the feeling of meat made my eyes narrowed. At that time, I only wanted to eat meat. I didn't care how it was made. So it's just made with vague impression and feeling. Although it's not as good as the taste of braised duck with Perilla in memory, it's still delicious
Cooking ingredients
Cooking Steps
Step1:Prepare ingredient
Step2:Remove the roots of perilla and leave the leaves for washing. Pat the garlic cloves. Slice the ginger. Cut the scallion into sections (leave some scallion leaves for scallion knot
Step3:Duck wash and cu
Step4:Put duck meat into the pot. Add water without duck meat. Add 3 pieces of ginger, 1 onion knot and 2 spoonfuls of cooking wine, and then boil for 2 minutes
Step5:Fish out the duck meat and rinse it with cold water. Drain i
Step6:Stir fry 3 cloves of garlic, 3 slices of ginger and scallio
Step7:Stir fry duck meat in the pot until slightly burn
Step8:2 tbsp cooking wine 2 tbsp raw sauce 1 tbsp old sauce and duck meat stir fr
Step9:Stir fry the perilla and duck until the Perilla is sof
Step10:Add water and 5 ice sugar without all ingredients. Bring to a boil
Step11:Turn to low heat and simmer for 20 minutes until the soup is thic
Step12:Heat to collect the juice. Put in the scallion leaves and a little salt and stir fry
Step13:Out of the po
Step14:Super delicious. It's fragrant.
Cooking tips:There are skills in making delicious dishes.
