Ingredients: 1 basil, half duck, ginger slices, dried garlic, lobster sauce, 3 tablespoons of soy sauce, 2 tablespoons of soy sauce and vermicelli sauce, 1 tablespoon of cooking wine, half a spoonful of sugar, 1 tablespoon of cooking wine.

Practice steps:

1. Cut the duck and dry the water. Cut perilla into sections, slice ginger, and chop garlic to prepare fermented beans.

2. put a little oil in the pot, add the duck and fry for three or four minutes, and cover the pot. Braised to the picture, the water and oil of duck skin and duck meat will come out, and the best braised skin is a little burnt yellow.

3. Add perilla, ginger, lobster sauce and garlic and stir-fry for one minute, in order to stir-fry perilla.

4. Add two tablespoons of soy sauce, soy sauce, meat sauce, 1 spoon of cooking wine, half a spoonful of salt, 1 spoon of sugar, and fry for three or four minutes. Cover the pot and stew for five or six minutes. It tastes better to stir halfway.

5, out of the pot, plate.