Braised duck with perilla and potatoes
Overview
In fact, braised duck with perilla is a dish that everyone can cook. My favorite is this dish made by my father, which has a very warm taste. These ingredients are my favorite flavors, relatively light. So please bear with me, chef! 😊
Tags
Ingredients
Steps
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Wash the lower body of the rice duck with running water first, then soak it in water for fifteen minutes (mainly to clean up the blood), and then drain the water.
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Absorb the water, then add a little salt, soy sauce, cornstarch, cooking wine, garlic, and ginger, cover with plastic wrap and marinate in the refrigerator for half an hour.
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Prepare appropriate amounts of perilla leaves, garlic, ginger, peppercorns, cinnamon, bay leaves, and red pepper🌶️🌶️.
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🍪Peel one potato, cut into pieces, and rinse with water (if you like the taste of powder, you can skip the water, and then cut into smaller pieces).
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Heat oil in a pan and sauté garlic and ginger until fragrant. The amount of oil should not be too much, because there will be oil when the duck meat is fried.
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Add the duck meat to the pot and stir-fry until oil comes out.
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Add water to cover the duck meat and add all the ingredients. Cook on high heat for 10 minutes, then turn to medium-low heat 🔥
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Add an appropriate amount of soy sauce for color, salt and rock sugar, cover the pot and simmer over medium heat until the water is almost gone. Turn the pot and stir it two or three times in the middle to prevent the bottom from burning. If you like it juicier, you can leave it out completely. Take out of the pot…
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After it's done, it's ready to be taken out of the pot. It's very fragrant and the meat is soft and delicious. I used the soup inside to eat two bowls of rice.
