Braised teal with perilla

Teal 1200g	Ginger 15 grams
Red onion 40g	Garlic 15 grams
Light soy sauce 20 grams	Old soy sauce 10 grams
White sugar 7 grams	Edible salt 5 grams
Oyster sauce 20 grams	Cooking wine 30g
Perilla 50 grams	Edible oil 20 grams
Drinking water 200 grams	Cornstarch 2 grams

How to cook teal braised with perilla

Step 1

First, read the recipe table and video to prepare the required materials!

Step 2

Let the enthusiastic stall owner help chop the duck.

Step 3

First, heat the oil in the pan until white smoke comes out, then pour the duck meat in, stir fry quickly.

Step 4

The duck meat will release water quickly, then stir-fry the water until the duck meat starts to release oil. This step will take some time on a home stove, but it is necessary. Whether the duck meat is delicious or not depends on this step.

Step 5

Then we add sliced ​​ginger, onions, and garlic, and continue to stir-fry with duck fat until fragrant.

Step 6

After stir-frying, add light soy sauce, dark soy sauce, sugar, salt, oyster sauce, and cooking wine.

Step 7

Stir-fry quickly to bring out the aroma of the sauce (the sauce will blend more harmoniously after the high-temperature reaction)

Step 8

Then add drinking water, cover and simmer over high heat for 10 minutes.

Step 9

When 10 minutes are up, we put the perilla in, stir well, and continue to cook for two minutes to get the aroma of the perilla.

Step 10

After adding perilla, the aroma can no longer be concealed~ My friend from the company next door can’t hold it anymore, right?

Step 11

Finally, we add a little starch water to thicken the sauce and turn on high heat to reduce the juice.

Step 12

Cook until the soup thickens and it’s ready to serve!

Step 13

This braised duck with perilla will definitely make the friends in the company next door cry. Cooking tips for braised teal duck with perilla

You don’t need to blanch duck meat, but stir-fry it to extract the oil.It will make the duck meat more fragrant and taste better. (Of course, if you want it faster, you can also blanch it in water) The perilla must be put in almost the same time, so that the aroma of the perilla is the most abundant. If you don’t like perilla, or don’t eat perilla, you can choose to add a handful of green onions at the end and stir evenly. It will also be delicious. You can also add some side dishes to absorb the soup, such as bamboo shoots, yuba, etc. If you like to see my cooking or want to see what my colleagues in the company eat every day, remember to follow me!