1. 【Basil Roast Duck】Material preparation. Rinse the duck meat in boiling water, wash the perilla leaves and stems separately, and cut the potatoes into pieces and boil for later use.
2. Separate and wash the perilla leaves and stems.
3. Heat the wok into the oil and fry the fragrant ginger slices and duck meat, add the Zhu Hou sauce and continue to fry until fragrant.
4. Continue to add light soy sauce and stir-fry evenly. Take one-third of the perilla leaves and stir-fry together.
5. Mix it with hot water that has not had any duck meat. After it is brought to a boil, continue to add one-third of the perilla leaves and potato pieces. Turn the high heat to medium and low heat and continue to burn for about 15 minutes.
6. Turn to high heat and cook the remaining perilla leaves.
7. Collect the juice over high heat and season with a little salt to taste.
Tips:【CSY Warm Reminder】
The stalks of the perilla leaves must be picked, because the stalks are relatively hard.
During the cooking process, adding the perilla in batches is because I don’t want to cook the perilla leaves once.
I am used to cooking duck meat and add potatoes.
