Braised duck meat with perilla

Overview

Use fresh perilla and fresh duck meat

Appropriate amount of perilla, it must be fresh and available in the market
Pick off the perilla leaves and separate the leaves and stems. Just the leaves, not the stems.
Blanch the duck meat. It was already cut when I bought it. The main thing is to clean it and blanch it in water.
Appropriate amount of ginger and garlic.
First, add the chopped perilla and minced garlic and saute until fragrant. (Ready for use)
Stir-fry duck meat in oil and ginger in a pan. Add appropriate amount of water and wine to simmer until almost done. (I just sautéed the perilla, and you can see an appropriate amount of perilla in the pot.) When simmering, the heat must be controlled, otherwise it will dry out easily, and the heat must be moderate.
When the duck meat is almost cooked, stir-fry it with the fried perilla. Just fry it for a few times and add the ingredients.
It tastes very delicious and is clean and hygienic to make at home. It's a very good dish.