紫蘇炆鴨 Stewed Duck with Perilla **字幕CC Eng. Sub**

🟢材料：
新鮮紫蘇 1扎
鴨 1隻(1.5公斤)
紅蔥頭３粒
薑、蒜頭、蔥 適量
草果 1個
八角 1粒
桂皮 1小塊
陳皮 1角
冰糖 適量
紹興酒 2湯匙
柱侯醬 1湯匙
生抽 1湯匙
老抽 1/2湯匙
蠔油 適量

🟢做法：
1️⃣ 陳皮浸軟去瓤，紫蘇洗淨備用。
2️⃣ 將鴨尾切走並丟棄，清除內臟，拔掉細毛，洗淨後切成大一點的塊。
3️⃣ 熱鍋下少許油，將鴨油爆出，如果爆出很多油可以盛出不要。
4️⃣ 加入蒜頭、薑和紅蔥頭爆香，然後加1湯匙柱侯醬下去爆香，爆香後灒入2湯匙紹興酒，1湯匙生抽、1/2湯匙老抽和少許蠔油，加入熱水，蓋過鴨肉，加入紫蘇、冰糖、陳皮、草果、桂皮和八角，轉小火炆45~60分鐘。收汁後撒入蔥段即可上碟。

📌oe小貼士：
紫蘇入藥，具解表散寒、行氣和胃，解毒鎮痛功效。
紫蘇含豐富膳食纖維、鉀鈣鎂鐵等礦物質、維他命Ａ,Ｃ,Ｅ和亞麻油酸等。
紫蘇可為其他食品保鮮和殺菌，其葉可配搭多款菜餚烹調，如大閘蟹、鴨、魚等，可起去腥驅寒增鮮作用。

🟢Ingredients:
Fresh perilla leaves - 1 bunch
Duck - 1 (1.5 kg)
Shallots - 3 bulbs
Ginger, garlic, spring onions - as needed
Black cardamom - 1 pod
Star anise - 1 piece
Cinnamon - 1 small piece
Dried tangerine peel - 1 piece
Rock sugar - as needed
Shaoxing wine - 2 tbsp
Chu Hou sauce - 1 tbsp
Light soy sauce - 1 tbsp
Dark soy sauce - 1/2 tbsp
Oyster sauce - as needed

🟢Cooking Directions:
1️⃣ Soak the dried tangerine peel until soft and remove the pith. Wash the perilla and set aside.
2️⃣ Cut off the duck tail and discard it. Clean the internal organs and remove the fine hairs. Wash the duck and cut it into larger pieces.
3️⃣ Heat a wok with a little oil and stir-fry the duck until the oil is rendered. Scoop out the oil if there is too much.
4️⃣ Add garlic, ginger, and shallots and stir-fry until fragrant. Then add 1 tbsp of Chu Hou sauce and stir-fry until fragrant. Pour in 2 tbsp of Shaoxing wine, 1 tbsp of light soy sauce, 1/2 tbsp of dark soy sauce, and some oyster sauce. Add hot water to cover the duck, and then add perilla, rock sugar, dried tangerine peel, black cardamom, star anise, and cinnamon. Reduce the heat and simmer for 45-60 minutes. Thicken up the sauce, sprinkle some spring onions and serve.

📌oe Cooking Tips：
Perilla is a medicinal herb that has the effects of dispersing cold and promoting Qi circulation, soothing the stomach, and detoxifying and analgesic.
Perilla contains rich dietary fiber, minerals such as potassium, calcium, magnesium, iron, vitamins A, C, E, and alpha-linolenic acid.
Perilla can be used for food preservation and sterilization, and its leaves can be used in various dishes such as crabs, ducks, fish, etc., to remove fishy smell, dispel coldness, and enhance the flavor.

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