Hakka Perilla Duck
1.
Water duck, wash and set aside
2.
Wash the perilla and cut a small for later
3.
Put water in the pot (the water is best to submerge the duck, so that it is easy to cook). After the water is boiled, put the duck down, cover the pot and bring it to a simmer
4.
Remember to turn the duck when it's cooking for about ten minutes, so it will cook
5.
Cook for about forty minutes to see if the duck is cooked. Poke the duck leg with chopsticks. If there is no red blood flowing out, it is already cooked. Put it on the pot (if there is blood, continue cooking)
6.
Wash the pot, put the oil in the hot pot to saute the ginger and perilla, then put the duck in the pot slowly and touch it back and forth, touch it for a few minutes, put the soy sauce, put a spoonful of white sugar and touch it for a while to get the color. pot
7.
Look, feel the pot and cut it when it’s not so hot
8.
The finished product, my knife skills can't stand it, I can only cut it like this, but it tastes really good
Tips:
Remember to buy water duck. There is not so much meat. Don’t cut it into pieces. Remember to turn it over when you cook it. If you find that it is not cooked when you cut it, you can steam it, but don’t steam it for too long, so the taste is still delicious, purple Sue, we have one for a dollar, I bought three
