Cantonese-style seaweed duck

Method

1. 01

   Step 1

   Blanch the duck, remove it, and rinse off the scum with water.

   

2. 02

   Step 2

   Add ginger to the pot without oil, and slowly fry the duck until it turns slightly yellow. Since duck skin itself is very oily, there's really no need to add oil for frying, unless you like oily food.

   

3. 03

   Step 3

   Leave space in the middle of the pot, add minced garlic and fermented black beans and sauté briefly, then stir-fry with the duck meat.

   

4. 04

   Step 4

   Drizzle cooking wine along the edge of the wok, stir-fry a few times, then add light soy sauce and rock sugar and stir-fry until the mixture is caramelized.

   

5. 05

   Step 5

   Then add water to cover the duck, along with a little vinegar and salt. The vinegar is to help the duck meat tenderize faster, not for flavoring; just a few drops are enough.

   

6. 06

   Step 6

   Simmer until the sauce is almost dry, then open the lid.

   

7. 07

   Step 7

   Add perilla leaves and stir-fry until flavorful and the water evaporates.

   

8. 08

   Step 8

   Plate it up and enjoy!