The recipe for Cantonese style seaweed duck

Health benefits

Perilla: nourishing blood and low protein

Ingredients

Half a duck

Moderate amount of perilla

An appropriate amount of garlic paste

Moderate amount of bean drum

A spoonful of sugar

Moderate amount of light soy sauce

A spoonful of salt

A few drops of vinegar

Ginger slices

The recipe for Cantonese style seaweed duck

1. Duck flying in the water, pick it up, and rinse off the floating foam with water

2. Put no oil in the pot, only ginger, and slowly fry the duck until it turns slightly yellow. Because the duck has a lot of oil on its skin, there is really no need to add oil to fry it, unless you like to eat oil.

3. Leave a space in the middle of the pot, add garlic and stir fry the beans, then stir fry with the duck meat.

4. Drizzle cooking wine along the edge of the pot, stir fry a few times, let it go and smoke, stir fry with rock sugar and color it

5. Then pour water over the duck and add a little vinegar and salt. Adding vinegar is to make the duck meat rot faster, not for seasoning. A few drops will be enough

6. Braise until the juice dries quickly, then open the lid

7. Stir fry the perilla until it tastes good, then stir fry until it dries.

8. Plate and eat.

Tips

If you want more juice, just open the lid faster. Anyway, time is up to you

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