How to make Cantonese dish Braised Duck with Basil?

In Guangdong, many ingredients can make it to the dining table. Some friends even serve rats, not to mention poisonous creatures such as snakes and scorpions. It is said that Guangdong people love to eat, and all kinds of food can become delicious food in their hands. Take duck for example. People usually eat duck by roasting it or stewing it, while braised duck is more popular in Guangdong. So, what is the method of cooking braised duck with basil?

Braised duck with basil is a delicacy made with basil, duck, tangerine peel, etc.

Material

Perilla, duck, tangerine peel, ginger, garlic, wine, sugar, soy sauce, water, salt

practice

1. The duck is already cut into pieces when you buy it. This big plate only costs nine dollars. Including the seasoning and gas, thirty-eight dollars is enough for me to make it three times.

2. Wash and chop the perilla.

3. Wash the tangerine peel, ginger and garlic and set aside.

4. Wash the duck pieces and marinate them with salt and wine for a while. Put the duck pieces in a dry wok and dry them before serving.

5. Heat up a wok again and sauté ginger and garlic, then add the duck pieces and add some wine. Add basil, tangerine peel, sugar, soy sauce and water, simmer the duck pieces, add salt to taste and thicken.

Braised duck with ginger is a traditional dish in Guangdong Province and belongs to Cantonese cuisine. Muscovy duck (half a duck), a large piece of ginger (3 taels), a little green and red pepper shreds, peeled and flattened garlic, shredded ginger, five-spice powder, white pepper powder, cooking wine, salt, and a little light soy sauce. Wash the duck, cut it into pieces, string it with water, and marinate it in the marinade for 15 minutes for later use. Cut the ginger into thick shreds.

Material

Cuisine: Cantonese

Ingredients: half a duck, a large piece of ginger (3 taels), a little green and red pepper, peeled and flattened garlic Marinade: shredded ginger, five-spice powder, white pepper powder, cooking wine, salt, soy sauce, a little

Preparation: Wash the duck, cut it into pieces, put it into the marinade and marinate for 15 minutes. Cut the ginger into thick strips.

Method 1

1. First, heat the oil, add the garlic and duck pieces and stir-fry for about 5 minutes until the duck releases oil, then add the ginger and continue to stir-fry for a while;

2. Add a little sugar and salt, and a little vinegar, add water to cover the duck meat, cover with a lid and simmer over medium heat until the juice is almost dry;

3. Before serving, add a little cooking wine for the last time, add the green and red pepper shreds and stir briefly before serving. This is a delicious Guangdong-style braised duck with ginger.

Method 2

1. Wash all the ingredients, slice the ginger, chop the garlic and celery, and slice the red pepper.

2. Wash the duck, cut it into pieces, blanch it in boiling water, remove it, wash it and drain it.

3. Boil water in the pot without adding oil. Add the duck meat into the pot and fry until the water is dry.

4. Heat up some appropriate amount of oil, stir-fry the duck meat until fragrant. Push the duck meat aside, add a little more oil, sauté ginger, garlic and celery until fragrant, and mix well with the duck meat.

5. Add appropriate amount of dark soy sauce, light soy sauce, Chu-hou sauce, sugar, appropriate amount of water to cover the duck meat, a little rice wine, cover and simmer over medium heat until the duck meat is soft.

6. Add red pepper and the remaining garlic leaves and celery into the pot and simmer until the juice is reduced. Add appropriate amount of salt to taste, thicken and serve on a plate.