Stewed duck with perilla is a delicacy made of perilla, duck and dried tangerine peel.
ingredients
perilla, duck, dried tangerine peel, ginger, garlic, wine, sugar, soy sauce, water and salt
how to do it
1.
2. Wash and chop perilla.
3. Wash dried tangerine peel, ginger and garlic for later use.
4. Picture Wash the duck pieces, marinate them with salt and wine for a while, dry them in a wok, and then put them away.
5. Stir-fry ginger and garlic, stir-fry the duck pieces, then splash the wine, then add perilla, dried tangerine peel, sugar, soy sauce and water, stew the duck pieces, season with salt and thicken.
Braised duck with ginger is a traditional dish in Guangdong Province, which belongs to Cantonese cuisine. Muscovy duck (half), a large piece of ginger (three or two), a little shredded green pepper, peeled garlic, shredded ginger, spiced powder, white pepper, cooking wine, salt, soy sauce, washed duck, cut into pieces, dipped in water and marinated for 15 minutes. Ginger is made by cutting into thick shreds.
Material
Cuisine: Cantonese cuisine
Material: Muscovy duck (half), a large piece of ginger (three or two), a little shredded green pepper, peeled garlic and flattened marinade: shredded ginger, spiced powder, white pepper, cooking wine, salt, and light soy sauce.
Preparation: wash the duck, cut into pieces, string water and put in marinade.
2. Add a little sugar and salt, and also add a little old vinegar, add water until the duck meat is not eaten, cover it and simmer over medium heat until the juice is basically dry;
3. Before serving, add a little cooking wine for the last time, add shredded green and red peppers, and serve, thus making a delicious Cantonese-flavored braised duck with ginger.
Method 2
1. Wash the ingredients, slice ginger, cut garlic and parsley, and slice red pepper.
2. Wash and chop the duck, blanch it with boiling water, pick it up, wash it and drain it.
3. Boil the water in the pot until it is dry. Do not put oil in it first, and then fry the duck until it is dry.
4. Add proper oil and heat it, stir-fry the duck until fragrant, push the duck aside, add a little oil, stir-fry the ginger, garlic and celery, and mix them with the duck evenly.
5. Add appropriate amount of soy sauce, soy sauce, column sauce and sugar, add appropriate amount of minced duck meat with clear water and a little rice wine, cover and simmer until the duck meat is soft and cooked.
6. stew the red pepper, the remaining garlic leaves and parsley in the pot until the juice is collected, then add appropriate salt to taste according to personal taste, thicken and serve.