Summer is one of the 24 solar terms, which means heat. Summer heat means that the climate begins to get hot, human metabolism increases rapidly and energy consumption is high. Therefore, the supply of protein must be appropriately increased. At this time, you need to eat some rich and non-greasy meat, and duck meat is the best choice. Compared with beef and mutton, the biggest feature of duck meat is that ducks mostly feed on aquatic organisms, so its meat is sweet and slightly cold, and it has the effects of nourishing yin and tonifying deficiency, clearing away heat and promoting fluid production. At the same time, the fat of duck meat is evenly distributed, mostly unsaturated fatty acids, which belong to high protein and low fat meat. It is very beneficial to eat more duck meat in summer.

Usually, if duck meat is not cooked well, it will be fishy and firewood, but this time I will share a delicious and tasteless duck meat practice-braised duck with perilla bean paste. The fragrant perilla leaves and ducks are a perfect match! Perilla frutescens is a kind of herb with unique fragrance. It tastes crisp and refreshing, slightly spicy, but with a hint of sweetness. Because of its mild taste and excellent taste, it can remove the fishy smell of duck meat, making the dishes particularly delicious and quite satisfying. Moreover, perilla can alleviate the coldness of duck meat to a certain extent, and cooking them together is quite compatible. Interested friends learn quickly!

Ingredients: half a duck, appropriate amount of perilla, appropriate amount of ginger, onion, garlic, lobster sauce 10g, crystal sugar 15g, 3 tablespoons of soy sauce, soy sauce 1 tablespoon,

Perilla sauce: 3 tablespoons soy sauce, half a tablespoon oyster sauce and half a bowl of starch water.

Practice: 1. Put the duck in a pot with cold water, add a little cooking wine, cook for 3 minutes, pour off the water after bleeding, rinse and drain for later use;

2. Put the right amount of oil into the wok, turn on a small fire, add the broken rock sugar, stir-fry the rock sugar and melt it to amber. You don't need much oil. Ducks will become thinner when stewed and release a lot of oil.

3. Put half a duck into the pot and fry until the duck skin is golden. In the process of frying, always turn over and try to fry the whole body thoroughly. You can scoop up the oil that can't be fried with a spoon, which can increase the burnt flavor and force the duck oil out.

4. Fry the duck skin until it is slightly burnt and golden, and then add some ginger slices to stir fry.

5. Then add a spoonful of soy sauce, two spoonfuls of soy sauce, and add hot water soaked in half of duck meat. When the fire boils, turn it down. You can also add beer if you can, which will be more fragrant.

6. Divide the perilla leaves into two parts. One part is chopped for use, and the other part is not chopped. Put the perilla leaves in the pot, cover the pot and simmer for about 30 minutes. Turn the other side of the duck by half. In this way, the special fragrance of perilla permeates into the meat, and the taste of the meat will be more delicious.

7. After the duck is cooked, take it out to cool and put it on a plate. Then prepare perilla. Chop garlic and lobster sauce, put a little oil in the wok, add minced garlic, lobster sauce and perilla to stir-fry until fragrant, then add a proper amount of water, soy sauce and oyster sauce, cook for 5 minutes, and finally add a little starch water to thicken.

8. Pour the cooked perilla sauce on the duck. A very homely stew, which smells delicious before it is cooked. You can eat three bowls of white rice with it, especially for picky eaters. Remember to order duck in summer ~

Tip:

1, put perilla twice, put half when stewing and half when cooking.

2. Fry the duck first, then force out the water in the duck and simmer it. In addition to removing fishy smell, it can also enhance the taste of meat.