Braised duck with purple perilla field snails

Published Jan 27, 2023 at 14:09pm ET

Duck meat cold food, very suitable for summer consumption, with the unique aroma of Perilla leaves, snails are very game, cooked together, endless aftertaste! Perilla frutescens is edible not only because of its high protein, oryzanol, vitamin E, vitamin B1, linoleic acid, oleic acid, sterol, phospholipid and other ingredients, but also for cough, asthma, asthma, asthma, constipation and so on. It has been found that all parts of Perilla frutescens have good anti-cancer effect, especially in leaves. Oleanolic acid is not only a strong natural anti-cancer agent, but also has the functions of anti-inflammation, sedation, cardiac strengthening, diuresis, enhancing immunity, lowering blood lipid and resisting cancer cell growth.

Food Material List

1 Muscovy duck Half a kilogram or so
2 ginger 6 pieces
3 Garlic 7 pieces
4 shallot 5 pieces
5 Perilla leaves 2 two
6 Field snail 1 jin
7 Fermented soya bean 1 spoon soup
8 Dried tangerine peel 14 pieces
9 Garlic bolt 1 trees

Operational steps

1 Soak the orange peel in water first. Snail nurtures thoroughly and spits out clean mud. During this period, water should be changed many times. Like rice, it should be washed several times with both hands. After cleaning, the tail should be cut off.
2 When raising snails, wash the ducks, cut them into pieces and drain the water, seasoning spoon 3 spoons of salt, 4 spoons of sugar, 4 spoons of raw meal, 2 soups of oyster oil. I am used to mixing the seasoning with my hands, while mixing well, massaging the meat into the flavor, and finally mixing 2 soups of oil. Then slice ginger into thick slices, about 2-3 mm, peel garlic and red onion whole, remove perilla leaves (old branches, big trees can be cut into a small section), beans, garlic seedlings (cut sections), etc. and wash them together. If the orange peel is soft, scrape the white ladle clean and set aside.
3 This step has not been photographed, originally did not intend to send, later think or send it.
4 Take a clean pot, put two soups of oil in a hot pot and fry ginger, onion and garlic over a small fire to give a flavor. When ginger is fried a little bit, it will not be hot and sticky.
5 Fried the sauce and put it in the soybean sauce. When you like hot, you can also put the millet pepper in the sauce and stir-fry it in a small fire.
6 Pour in snails and stir-fry for a moment.
7 Stir-fry duck and perilla, add 2 soups of oyster oil, and stir-fry with half a spoon of salt.
8 Stir-fry until it smells dry. If the duck is tender, the water should not cover the duck. When the duck is older, the water should be put on the plane with the duck. Put a small yellow icing sugar in it. Put the orange peel in it and turn it into a small fire. At this time, you can try the taste. If its not suitable, it can be reconciled. It doesnt matter if itt fade a little. The more braised the meat, the stronger the flavor. Braised duck is suitable for your favorite taste and sauce.
9 Finally, put the garlic seedlings on the plate and decorate them. If you are afraid of being raw, you can cover them and bake them.
10 This dish can also be stewed and eaten at the same time. When it is 7 or 8% soft, it can be turned into a earthen pot. But the soup should be enough. Put some vegetables in half to absorb the soup. The dish is also delicious.

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