The ingredients are as follows: duck 500g, perilla 1 grab, a little oil, salt 1 teaspoon, a little onion, ginger 1 slice, 3 cloves of garlic, a little water starch, harvested sauce 1 spoon, white vinegar 1 spoon, and a little white wine.

The specific method is as follows: chop the duck into small pieces, blanch it, marinate it with ginger, garlic and white wine, chop off the fishy smell, heat it in an oil pan, stir-fry the ginger and garlic, add perilla to enhance the fragrance, then add duck meat to enhance the fragrance, season it, add appropriate amount of water to stew the duck pieces for 20 minutes, and finally thicken it to serve!

Practice 2: Stir-fried snail with perilla.

The ingredients are as follows: 500g of snail, 20g of perilla, nine-story tower 1 plant, soy sauce 1 spoon, ginger 1 slice, 5 cloves of garlic, red pepper 1 slice, liquor 1 spoon, appropriate amount of sugar and water.

The specific method is as follows: cut off the tail of the snail, wash it, blanch it in boiling water, take it out after the water boils again, drain the water for later use, dice the red pepper, wash the perilla and the nine-story tower, cut it into fine powder for later use, pour 2 tablespoons of oil into a Chinese pot, heat it, add Jiang Mo, diced pepper and minced garlic, stir-fry, add all seasonings and a little water, and add the snail.

Practice 3: Shredded chicken with perilla

The ingredients are as follows: chicken breast 1 kg, perilla frutescens 1 a handful, a few drops of sesame oil, soy sauce 10g, oyster sauce 10g, minced garlic 8g, salt 1g, chili oil 20g, rice vinegar1.

The specific methods are as follows: it is best to buy fresh chicken breast, which is safe to eat and not expensive. Remove the hard bones in half, put the ginger slices in the steamer and steam 13 minutes. Take the steamed chicken breast out of the ginger slices and immediately pass through ice water. This step is essential, which is the key to the refreshing taste of cold shredded chicken. Then gently open it to cool, put on gloves and put the chicken breast. If you like spicy food, prepare some millet pepper, mix soy sauce, oyster sauce, Chili oil, pepper, pepper powder, salt and vinegar to make a sauce, pour the sauce into shredded chicken, stir it evenly with chopsticks, and then add garlic and perilla leaves to serve.

Practice 4: Stewed fish with perilla.

The ingredients are as follows: 2 crucian carp, 1 basil, proper amount of oil, 1 onion, 1 ginger, 3 cloves of garlic, 5 dried peppers, 1 tablespoon of cooking wine, 1 tablespoon of light soy sauce, a little light soy sauce,/kloc-0.

The specific methods are as follows: fresh fish are scaled, finned, bellied, gilled, washed and drained; Washing Folium Perillae, draining, and frying in oil pan; Stir-fried onion, ginger, garlic and dried Chili; When the fragrance wafts out, lay the fish flat in the pot and fry it with medium heat; Cook the cooking wine along the pot, add a little light soy sauce and soy sauce, add just hot water, add sugar and a spoonful of bean paste, and so on.

Practice 5: Fried Eggs with Perilla

The ingredients are as follows: perilla 200g, eggs 2, green peppers 2, ginger 3g, refined salt 3g, soy sauce 1 spoon, and cooking oil 30ml.

The specific method is as follows: remove the old stems and leaves of perilla, wash and drain, wash and remove seeds from green pepper and cut into pieces, shred ginger, chop the drained perilla into powder, put it in a deep bowl, chop the eggs, add refined salt, mix well, and inject cooking oil into the pot. When the heat is 50%, fry the perilla egg liquid until the egg liquid is solidified, and take it out for later use. Then, take another oil pan, put ginger into the wok, and add green pepper and pepper.