In Guangdong, many ingredients can be brought to the table, and some friends will even bring mice to the table, not to mention snakes, scorpions and other poisons. It is said that Cantonese people love to eat very much, and all kinds of food will turn into delicious food in their hands. Take duck as an example. People usually eat duck as roast duck and stewed duck, but stewed duck is more popular in Guangdong. So, what is the method of braised duck with perilla?

Braised duck with perilla is a delicacy made of perilla, duck, tangerine peel, etc.

Ingredients

Perilla, duck, tangerine peel, ginger, garlic, wine, sugar, light soy sauce, water, salt

Method

1. The duck was cut into pieces when I bought it. This whole dish only cost nine yuan. Taking into account the condiments and gas, the thirty-eight yuan was enough for me to cook it three times.

2. Wash and chop the perilla.

3. Wash the tangerine peel, ginger and garlic and set aside.

4. Wash the duck pieces and marinate them with salt and wine for a while. Dry the duck pieces in a dry pan and put them out.

5. Heat the oil in the wok again, sauté the ginger and garlic until fragrant, add the duck pieces and stir-fry until fragrant, then splash the wine, then add perilla, tangerine peel, sugar, light soy sauce and water, simmer the duck pieces and season with salt. Then thicken it.

Braised duck with ginger is a traditional famous dish in Guangdong Province and belongs to Cantonese cuisine. Muscovy duck (half), a large piece of ginger (three ounces), a little shredded green and red pepper, peeled and flattened garlic, shredded ginger, five-spice powder, white pepper, cooking wine, salt, a little each of light soy sauce, duck Wash and cut into pieces, skewer in water, marinate with marinade for 15 minutes and set aside. Cut the ginger into thick shreds to make.

Ingredients

Cuisine: Cantonese

Ingredients: Muscovy duck (half), a large piece of ginger (three liang), a little shredded green and red pepper , peel and flatten the garlic. Marinade: shredded ginger, five-spice powder, white pepper, cooking wine, salt, and light soy sauce.

Preparation: wash and cut the duck into pieces, skewer in water, put in marinade for 15 seconds Set aside for 1 minute. Cut the ginger into thick shreds.

Method 1

1. First heat the oil, add garlic and duck pieces and stir-fry over high heat for about 5 minutes until the duck is oily, then add Add the ginger and continue stir-frying for a while;

2. Add a little sugar and salt, you can also add a little vinegar, add water until the duck meat is covered, cover and simmer over medium heat until the juice is almost dry. ;

3. Before putting on the plate, add a little cooking wine for the last time, add shredded green and red peppers, turn it over and put it on the plate, and you will have a delicious Cantonese-style braised duck with ginger

1. Wash the ingredients, slice the ginger, cut the garlic and parsley, and slice the red pepper.

2. Wash and cut the duck into pieces, blanch it in boiling water, pick it up, wash and drain.

3. Boil dry water in the pot, do not add oil first, put the duck meat into the pot and stir-fry the water.

4. Add appropriate amount of oil to heat, and stir-fry the duck meat until fragrant. , push the duck meat to one side, add a little oil, sauté the ginger, white garlic, and parsley until fragrant, and mix with the duck meat.

5. Add appropriate amount of dark soy sauce, light soy sauce, Zhuhou sauce, sugar, add appropriate amount of water to mince the duck meat, a little rice wine, cover and simmer over medium heat until the duck meat is soft and cooked.

6. Put the red pepper, remaining garlic leaves and parsley into the pot and simmer until the juice is reduced. Then add appropriate salt to taste according to personal taste, thicken the sauce and serve on a plate.