Braised duck with perilla is a home-cooked dish with good color and flavor, and its unique aroma and taste are deeply loved by people. The following is a detailed introduction to the home-cooked recipe of perilla stewed duck.
1. Prepare materials.
Ingredients: half a duck, appropriate amount of fresh perilla leaves, appropriate amount of ginger slices, appropriate amount of garlic cloves.
Seasoning: light soy sauce, dark soy sauce, cooking wine, sugar, salt, pepper, water.
2. Handle duck meat.
Clean the duck, cut it into medium-sized pieces, blanch it in cold water to remove blood and impurities, remove and drain it for later use.
3. Stir-fry spices.
Heat the pan with cold oil, add ginger slices and garlic cloves and stir-fry until fragrant.
4. Stir-fry the duck meat.
Put the blanched duck meat into the pot and stir-fry until the surface is slightly yellow and fragrant.
5. Add seasonings.
Add light soy sauce, dark soy sauce, cooking wine, sugar and salt, stir-fry evenly, so that the duck meat can fully absorb the flavor of the seasoning.
6. Add perilla leaves.
Add fresh shiso leaves and stir-fry evenly to allow the duck meat and shiso flavors to blend together.
7. Add water.
Add an appropriate amount of water, just over the duck meat, cover and simmer for 20-30 minutes until the duck meat is cooked thoroughly and the juice is thick.
8. Collect the juice and put it on a plate.
Finally, collect the juice, sprinkle with pepper and serve on a plate.
Notes:1The texture and taste of braised duck with shiso largely depends on the freshness of the shiso, so choose fresh shiso leaves. At the same time, perilla leaves should not be too much, otherwise it will rob the fragrance of duck meat.
2.The simmering time should be adjusted according to the age and tenderness of the duck meat to ensure that the duck meat is cooked thoroughly and flavorful.
Perilla leaves have the functions of dissipating cold, qi and stomach. When perilla leaves are paired with duck meat, they are able to complement each other and take the nutritional value to the next level. The herbal properties of perilla leaves can help eliminate the greasy feeling of duck meat, while promoting the secretion of digestive juices and helping the body better absorb the nutrients in duck meat. In addition, the combination of perilla leaves and duck meat also helps to regulate the body's acid-base balance. Duck meat is an acidic food, while perilla leaves are alkaline foods, and their combination can play an acid-base neutralizing role, which has a positive significance for maintaining good health.
In conclusion, the pairing of perilla leaves with duck meat is a nutritious, healthy and delicious dish.