Introduction: In the rich treasure trove of traditional Chinese cuisine, there is one ingredient that is favored for its unique nutritional value and incomparable deliciousness, and that is duck meat. As one of the four major meat dishes of "chicken, duck and fish", the status of duck meat on the table cannot be ignored. It is not only rich in protein and nutrients with high digestibility and easy to be absorbed by the body, but also has become the first choice for a healthy diet with its high-protein and low-fat characteristics. Today, we're going to take you on a journey through the beauty of duck and join our chef to reveal how duck can be combined with a perfect ingredient to create a delicious dish that is more fragrant and nourishing than lamb.
The deliciousness of duck meat lies not only in its rich nutrition, but also in its unique taste. The meat of the duck is tender and mellow, especially when properly cooked, which can highlight the deliciousness of the meat. And when it comes to the cooking of duck meat, it is impossible not to mention the "perfect match" of duck meat - perilla. The combination of shiso and duck meat can be said to be a match made in heaven.
Among the many techniques used to cook duck meat, deterioration is a crucial part, which is directly related to the aroma and taste of the dish. And perilla, a popular spice, can be used both as a spice and as an ingredient, and its unique sweet aroma and deodorizing effect make it an excellent choice for processing duck meat. The aroma of perilla is fresh and transparent, which can well neutralize the fishiness of the duck meat and add an indescribable freshness. When paired with other spices, perilla also shows its high compatibility, making the aroma of the whole dish more harmonious and rich.
Braised duck with perilla is a traditional Cantonese dish made with duck meat as the main ingredient and spices such as perilla. The process of making braised duck with shiso is not complicated, but there are some key steps that need to be mastered.
First of all, choose 1300 grams of fresh duck meat and 200 grams of perilla leaves. The duck meat should be cut into pieces of moderate size, and the perilla leaves should be washed with water, leaving the perilla leaves for later use.
Then, stir-fry the duck meat with 40 grams of ginger and 40 grams of garlic and fry the water, you need to take out the excess oil and water in the pot halfway, fry the water and then add 30 grams of rice wine to continue stir-frying until slightly charred, which can remove the fishy smell of the duck meat and increase the burnt flavor.
Then, pour the fried duck into the casserole, add the beer and seasonings that have not covered the duck: 50 grams of light soy sauce, 30 grams of oyster sauce, 10 grams of dark soy sauce, 4 grams of sugar, 4 grams of salt, bring to a boil, and simmer for 20 minutes over medium-low heat.
Finally, collect the juice, add the perilla leaves and simmer for 1 minute, then you can enjoy it out of the pot.
When tasting the braised duck with perilla, you can feel the tenderness of the duck meat and the fresh aroma of perilla in every bite. This wonderful taste experience makes you feel like you're in a Cantonese restaurant and enjoying a meal prepared by a professional chef. The process of making this dish is not complicated, and as long as you master the key cooking skills, you can easily recreate this delicious dish at home.
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