Delicious every day, Guangdong edition: Duck of purple perilla stew, the practice of super go with rice

This dish is I like to eat very much as a child, sweet, go with rice. Purple perilla and duck are to match absolutely really, the coquettish flavour of duck of purple perilla take out. Not exaggerated says, eat even Jiang Pian well, character is good tasty. Key cooking is simple, 0 difficulty. Eat hot friend to be able to add chili, perhaps do not put Bai Sha candy less, suit your taste ～ quite so

With makings

Purple perilla	1
Duck	Half
Jiang Pian	10 work
The head of garlic	3 valve
Fermented soya beans	3 big spoon
Soy, often smoke, column Hou sauce	Each 2 big spoon
Cooking wine	1 spoon
Salt	Half spoon
Bai Sha candy	1 spoon

Guangdong edition: Duck of purple perilla stew, the practice of super go with rice

Duck was chopped, air water.
Purple perilla, jiang Pian, the head of garlic, fermented soya beans has had
Little oil is put in boiler, put duck flesh to fry, fry 34 minutes, the cap on the lid. If pursue,stew arrives, the water of duck skin and duck flesh is divided, oil comes out, the skin of best stew has little anxious yellow. Such sweeter of cool sex of ～ duck flesh, won't suffer from excessive internal heat.
Join purple perilla, jiang Pian, fermented soya beans, the head of garlic, fry a minute, the purpose is fry purple perilla sweet come.
Soy, often smoke, column Hou sauce two big ladle, cooking wine 1 spoon. Salt half spoon, bai Sha candy 1 spoon, fry 34 minutes. Stew of the cap on the lid 56 minutes, agitate wants in road tasty a bit. (adjust according to the deal of duck flesh, my duck flesh is 2 jins)
Aroma of ～ giving boiler 4 excessive
Look nearly, lie between eat more tasty. Ate the meat, the juice that remain is OK stew potato, or wax gourd. , say juice with its, be inferior to saying is duck oil.

2020-09-11