The recipe for braised duck with perilla

Health benefits

Duck meat: nourishing blood

Perilla frutescens: blood nourishing, low protein

Ingredients and materials

Duck meat 850g

Moderate amount of perilla

Moderate amount of ginger

Garlic in moderation

Appropriate amount of oil

Salt in moderation

Moderate amount of light soy sauce

Smoking in moderation

Moderate amount of cooking wine

The recipe for braised duck with perilla

1. Prepare duck meat, perilla leaves, ginger and garlic for later use

2. Heat the pot, add oil, ginger, and garlic, and stir fry until fragrant

3. First, remove the duck skin and release the oil

4. Stir fry the oil

5. Pour in duck meat

6. Stir fry the meat until it changes color and add cooking wine. Continue stir frying until fragrant

7. Add salt

8. Low smoke, low smoke

9. Stir fry until colored

10. Add a little water

11. Cover and simmer for 20 minutes (stir fry halfway)

12. After simmering for twenty minutes, add perilla and stir fry

13. Fry out the fragrance of perilla

14. Collect the juice over high heat and prepare to serve

15. Take out the pot and put it on a plate

Tips

Duck meat can be separated from the skin, so people who don't eat the skin can avoid it perfectly. Perilla should be placed later, as it will be more fragrant

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