Materials for beer and perilla stewed duck: 1/4 tender duck, 1 can of beer, 3 branches of perilla, 1 tablespoon of bean paste, 1 tablespoon of soy sauce, 1 tablespoon of soy sauce, 7 slices of ginger, 6 peppercorns, 1 star anise, 2 slices of coriander, a pinch of salt.

How to make duck stew with beer and shiso

Step 1, chopped duck meat in a pot of cold water, put two slices of ginger, boil until the water boils.

Step 2, fish out the duck meat over the water to wash off the foam, drain the water.

Step 3, hot pot of oil, small fire into the pepper, star anise and sesame leaves burst incense.

Step 4: Keep the heat low, add the bean paste and sauté.

Step 5: Turn up the heat to high, add the duck meat, ginger and stir fry evenly.

Step 6: Pour in soy sauce and dark soy sauce and stir-fry well.

Step 7: Pour in all the beer without adding water, bring to a boil over high heat and simmer over medium heat for 10 minutes.

Step 8: Add the chopped perilla leaves and continue to simmer for 2 minutes.

Step 9, pour in the millet pepper, moderate salt and stir fry.

Step 10: Reduce the sauce with high heat, don't dry it too much, leave some soup with rice is also quite delicious.

Step 11, the duck is soft and flavorful, light beer aroma, with the unique flavor of perilla, too rice.