Respect the original flavor - braised duck with perilla
Overview
I have to say that buying a house is really a tiring job, especially buying a second-hand house. With that process and steps, I can become a professional agent after buying the entire house. Fortunately, after many selections, I finally settled on a set. Next, we enter the loan and tax review stages. We can take our time and take advantage of the breather to go shopping in the world of food. Just about a month ago, I found that the recipe page has been revised. The layout now looks more refreshing. I like it. Without further ado, let’s get to the point. Since I stewed crucian carp with perilla last time, I have discovered that perilla is really a good thing. It can remove the fishy smell and enhance the fragrance. Moreover, the unique fragrance of perilla cannot be brought out by other seasonings. This is the wonderful thing about nature. It can give each creature its own characteristics and taste, which cannot be made by humans. . .
Tags
Ingredients
Steps
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Wash and cut the duck into pieces, prepare the perilla and ginger
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Heat the pot without adding oil, add the duck pieces and ginger slices and stir-fry.
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Add white wine and continue to stir-fry until the duck pieces are oily.
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Add light soy sauce and salt and continue stir-frying.
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Add water to cover the ingredients, cover the pot and bring to a boil over high heat.
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When the water is boiling to half, add the washed and soaked perilla and continue to cook over low heat until the juice is reduced.
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Remove from the pot, sprinkle with chopped green onion, OK
