Delicious Recipes: Pillar Sauce Perilla White Pelican Duck
The duck's fat has a scent, so fry it until it overflows. The dishes introduced today combine white shellfish with duck meat, and the flavor of white shellfish interacts with the aroma of duck meat to make the taste of dishes unique.
Materials: Half of light duck, 200 grams of white shellfish, 15 grams of ginger, 15 grams of garlic, salt, pepper, post sauce, oyster sauce, rice wine, and perilla.
Practices: Light ducks to clean and wash the spare parts spare, white shell wash flying water drained after use. Boil the oil in the pan, saute the ginger, and put the garlic and duck on the fire. The fire stirs for a moment. Turn over the medium heat until the duck's oil overflows. Sprinkle the rice wine. Place it under water, basil, post sauce, and oyster sauce for 25 minutes. , Turn off the heat, cover with a lid and simmer for 20 minutes, then turn on the fire, put white shellfish, season with salt, pepper, and serve in the sauce.
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