Health benefits
Perilla: delay aging, antioxidant, anti-cancer and prevent cancer
Ingredients
Duck ( Half ) | Purple Su ( appropriate amount ) |
Garlic ( appropriate amount ) | Dougu ( appropriate amount ) |
Sugar ( a spoon ) | Light soy sauce (appropriate amount) |
Salt ( a spoon ) | Vinegar ( a few drops ) |
Ginger ( A few slices ) |
How to make Cantonese seaweed duck
1.Pick up ducks flying into the water and wash away the foam with water
2. Do not put oil in the pot, only put ginger, and fry the duck over slow heat until the oil is slightly yellow, because the duck The skin itself is very oily, so there is really no need to add oil unless you like oil.
3. Leave a space in the middle of the pot, put minced garlic, fry the beans, and then add the duck Stir-fry the meat together.
4. Pour cooking wine along the edge of the pot, stir-fry for a few times, add light soy sauce, and stir-fry rock sugar to color.
5.Then put water to cover the duck, add a little vinegar, salt, vinegar is to let The duck meat will rot quickly, not for seasoning, just a few drops
6. Stew Open the lid when the juice is almost dry
7. Add perilla and stir-fry, add in flavor and stir-fry Until the water dries up.
8.Plate it and start eating.
Tips
If you want more juice, open the lid faster.Anyway, you can take the time as you wish
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