How to make stewed duck with perilla snails and how to make it delicious

Braised duck with snail and abalone.

Ingredients: 250 grams of Dalian fresh abalone, 400 grams of light duck, 100 grams of snails, 20 grams of ginger, 15 grams of garlic slices, salt, sugar, light soy sauce, oyster sauce, rice wine, peanut oil.

Method: The snail is raised with iron for a day to remove impurities, wash and set aside;

2. Duck chop pieces for standby; Remove the shell and internal organs of Dalian fresh abalone, wash and set aside;

3. Turn the oil in the pot, fry the garlic slices and ginger, stir-fry the duck pieces over high heat, splash a little rice wine, add an appropriate amount of water, snails, light soy sauce, oyster sauce, season with salt and sugar, simmer for 20 minutes over low heat, and finally put in the abalone and simmer for 10 minutes.

Ingredient breakdown.

1000g of snails

500g of duck meat

Dried chili peppers to taste.

A pinch of cinnamon. 1 bottle of beer.

Ginger to taste. Garlic to taste.

Star anise to taste. Perilla to taste.

Medium-spicy taste. The simmering process takes half an hour.

Normal difficulty. The steps of cooking duck with snails.

1.Prepare the ingredients, add a little salt to the snail and fry it in a dry pan until the snail skin is about to fall off.

Put the duck meat in the pot and stir-fry, then pour in the beer to cover the duck meat, then add cinnamon, star anise and ginger, add some cooking wine, cover the pot and simmer until it is dry.

3.When the water in the pot is about to boil dry, pour light soy sauce and add dark soy sauce, then put the duck meat out of the pot and leave oil in the snail to stir-fry again, and then add a little salt and dark soy sauce to the star anise cinnamon, stir-fry for a while.

4.Stir-fry the dried chili, garlic and ginger, then add a little salt and soy sauce and finally add the perilla and stir-fry it out of the pot.

5.Put the snails into the pot again, pour in the remaining beer, an appropriate amount of oyster sauce, put the duck meat into the pot, cover the pot and simmer for five minutes, add the ingredients that were fried before and stir-fry for a while.

Main ingredient snails.

750 grams. 750 grams of duck.

Some garlic paste. 10 garlic seeds.

3 strips of coriander. Some parsley.

Step 1Prepare the garlic puree.

2.Cut the pepper into rings.

3.Fry the snails dry.

Ingredients. Duck.

Half one. Snail.

150g excipients. Oil. Amount.

Salt. Amount. Scallions. Amount.

Ginger. Amount. Garlic. Amount.

Pepper. Amount.

Aniseed. Amount.

Wine. Amount.

Essence of chicken. Amount.

Light soy sauce. Amount.

Sugar. Amount.

Dried chili peppers. Amount.

Warm. Amount.

Bayberry. Amount.

Steps. 1.The snails are raised, and the sediment is spit out and ready for use.

2.Remove some of the shells and take the snail meat for later use.

3.Half a slice of duck, chop and blanch for later use.

4.Put in the oil pan, add the green onion, ginger and garlic, dried chili, Sichuan pepper and star anise and stir-fry.

5.Add the snail meat and stir-fry.

6.Add the blanched duck and stir-fry.

7.Add cooking wine and stir-fry.

8.Add the chicken essence and stir-fry.

9.Add light soy sauce and stir-fry.

10.Add sugar and stir-fry.

11.Mix with lukewarm water.

12.Put in another part of the unhulled snails.

13.Add an appropriate amount of bay leaves, cover the pot and simmer for 15-20 minutes.

14.Remove from the pan.