Shiso stewed duck is a dish made of shiso, duck, tangerine peel and so on.
Materials
Shiso, duck, peel, ginger, garlic, wine, sugar, soy sauce, water, salt
Practice
1. Duck buy chopped pieces of this big plate is only nine dollars, the condiments of the gas together with counting, thirty-eight dollars is enough for me to do it three times.
2. The shiso washed and chopped.
3. Chenpi, ginger, garlic, washed spare.
4. Wash the duck pieces and marinate them in salt and wine for a while, then dry them in a dry wok.
5. Then, in a wok with oil, stir-fry the ginger and garlic, add the duck pieces and stir-fry with wine, then add perilla, orange peel, sugar, soy sauce and water and simmer the duck pieces in water.
Duck stewed with ginger is a traditional dish of Guangdong Province, belonging to the Cantonese cuisine. Duck (half), a large piece of ginger (three taels), a little green and red pepper, garlic peeled and flattened, ginger, five-spice powder, white pepper, cooking wine, salt, soy sauce, each a little, duck cleaned and cut into pieces of string of water into the marinade marinade for 15 minutes standby. Zi Jiang cut thick wire made of.
Materials
Originally from: Cantonese
Materials: Duck (half), ginger (three taels), green and red bell pepper, garlic, peeled and flattened marinade: ginger, five-spice powder, white pepper, cooking wine, salt, soy sauce, each small
Preparation: Duck, washed and cut into pieces, and put into the marinade marinated in water for 15 minutes. Ginger cut thick wire.
Practice a
1. First of all, the oil is hot, put the garlic and duck pieces of high-fire sauté for about 5 minutes until the duck out of the oil, into the ginger continue to stir fry for a while;
2. Add a little sugar and salt, you can add a little bit of vinegar, add the water to the duck meat, covered with a lid on the medium heat simmering to the juice is basically closed;
3. Before loading the plate, the last into the cooking wine a little bit, into the green and red pepper slightly turn that is loaded into the dish, that is, a delicious Cantonese flavors of the sub ginger stewed duck
Practice two
1, so the ingredients clean, sub ginger slices, garlic, parsley cut off, red pepper slices.
2, the duck washed and chopped pieces, blanched with boiling water, fished up, washed and drained.
3, pot of boiling dry water, first without oil, the duck into the pot to fry dry water,
4, and then add the right amount of oil to heat, the duck stir-fried, the duck will be pushed to one side, and then add a little oil, ginger, garlic white, parsley popping, and duck pockets well.
5, add the right amount of dark soy sauce, soy sauce, Zhu Huo sauce, sugar, and then add the right amount of water over the end of the duck, a little rice wine, covered with a lid on medium heat simmer until the duck is soft and cooked.
6, the red pepper and the remaining garlic leaves, parsley into the pot stew until the juice, and then according to personal taste plus the appropriate salt seasoning, thickening dish on the table.