Perilla is a common spice in our locality. It has a fragrant taste and can go to the taste of duck meat. The basil can be used to neutralize the cool duck meat.
The whole duck is washed clean, ginger, garlic and basil are shredded, and the pepper is cut into sections. The surface of the duck is dried with a kitchen towel
Heat the pot, put the oil to 60% heat, put the duck in the pan and fry, pay attention to the duck skin down
Fry the skin until golden, then pan, let cool, cut into pieces
Leave oil in the pan, heat it, and put it into ginger, garlic and chili.
Put in the old stir fry evenly
Pour the beer into the duck block, boil the fire, and simmer for 20 minutes.
Add oyster sauce and sugar to taste
Finally sprinkle with basil and stir fry evenly
1, beer should be used at room temperature, can not use ice beer, otherwise hot duck meat will shrink when cold, resulting in harder meat. 2. When the duck is fried, there will be oil splashes. Be careful. 3, the smell of the duck is very heavy, when washing the duck meat, it should be washed several times with the flowing water. The ginger, beer and basil in the material have a good odor. 4, duck meat to spend enough time to taste, meat quality is soft, time is for reference only, you can try it yourself.