Fried duck with perilla is the best. The specific method is as follows:

Tools/materials: 500g duck meat, perilla 1, a little oil, a little salt, a little onion, ginger 1 slice, 3 cloves garlic and a little water starch.

1. Shred the prepared duck breast, add light soy sauce, cooking wine, raw flour, salt and white pepper, mix well, and marinate for about 10 minute.

2. Wash the prepared perilla leaves, cut them into small pieces, and chop garlic, ginger slices and green garlic for later use.

3. Heat the pan, add the right amount of oil, pour in the marinated shredded duck and stir-fry until it is discolored and cooked. Sprinkle some green garlic before serving.

Selection method of perilla frutescens:

1, look at the color: the better perilla is purple, so we should pay attention to the color depth of perilla leaves when purchasing, as one of the indicators to measure the quality of perilla.

2, look at the shape: good perilla, the size and integrity of the leaves will be very good. If there is leaf damage or the leaf size is quite different, it reflects the growth of perilla from one side. And it is more suitable to have fewer attached branches.

3. Smell: Perilla frutescens with good quality will give off a strong aroma. If it smells tasteless or has other peculiar smell, perilla is not fresh enough or polluted.