Basil Duck Casserole in Claypot

Name: Basil Duck Casserole in Claypot
Total time: 1 h
Yield: 4
Cuisine: Chinese
Ingredients: 1000g duck; 50g onion; 50g Perilla (fresh); 5 Millet pepper; 2 pcs Hunan Long Pepper; 5g ginger; 20g garlic; 2 pcs star anise; 2g Cinnamon; 15g Doubanjiang; 10ml Soy sauce; 2g Refined salt; 30ml Cooking oil

by Happy elf a

4.7 (1)

Favorite

Difficulty

Easy

Time

1h

Serving

4

Recently, I carried it with perilla, and I always use it for cooking. Perilla grilled fish, roasted meat, and roasted chicken. Today I use it for roasting duck. After it is cooked, put it in a casserole and set it on an alcohol stove. The family sits in a circle, heating and eating, as the temperature slowly rises, the tip of the nose sweats, it is a comfort!
The old duck is suitable for soup, and the tender duck is suitable for roasting and frying. You don't need to boil water, directly put it in the pot, and slowly fry the oiliness and smell slowly. Time goes by little by little. Enjoy every process, so safe!

Basil Duck Casserole in Claypot

1. Half a tender duck, chop small pieces after removing the miscellaneous hairs.

2. Half a purple onion, Hunan long pepper, millet pepper, ginger, and perilla.

3. Garlic, star anise, cinnamon, bean paste.

4. Cut purple onion into half teeth, millet pepper, long pepper into circles, shred ginger, and cut garlic into large pieces.

5. Heat the pan with cold oil, add ginger, star anise, cinnamon, stir fry over low heat

6. After the aroma is out, add the bean paste and stir fry.

7. Add the duck pieces and stir fry.

8. Stir-fry until the skin shrinks and add some light soy sauce.

9. Continue to stir fry until the color is red and bright, and more oil is produced. Add a proper amount of salt.

10. Put in a small bowl of water and simmer for about 3 to 4 minutes.

11. Add green and red pepper rings and garlic rice.

12. Stir-fry briefly and add onions.

13. Stir fry until the onion turns translucent.

14. Stir fry with perilla.

15. After frying evenly, take it out of the pot, transfer it to a casserole, put it on the alcohol stove and enjoy it.

Tips:
1: Move it to the alcohol stove, remember not to dry it, and leave a little more soup to avoid muddy bottom.
2: Bean sauce, light soy sauce has saltiness, so salt should be added carefully.
3: The tender duck must be fried for at least ten minutes to produce more oil.