2, auxiliary ingredients: ginger 5 slices, perilla moderate, Chenpi 1/4 pieces.

3, Chenpi softened with hot water to scrape the capsule, perilla slightly chopped.

4, duck let go in the water blanch out of the foam, fished up and drained.

5, small fire hot pot, two hands holding the duck, duck skin down, back and forth in the dry pan friction until the duck skin turns yellow, do not get burnt.

6, put and duck face flush with the water, Chen Pi and ginger slices also put in, boil and then turn to medium heat, cook until the duck is cooked through after mounting up to cool and chopped pieces.

7, boiled ginger slices chopped, together with the shiso into the pot with the rest of the duck juice and boil, according to personal taste seasoning (put raw pumping, salt, sugar, etc.) again boil loaded up as a dipping sauce.