Duck hotpot with perilla and sour spicy flavors are delicious and unique dishes for a rainy weekend with the family. Try cooking this delicious hotpot dish right away for your family to enjoy more appealing dishes!
1. Duck hotpot with perilla
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Preparation time
50 minutes
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Difficulty level
Easy
Ingredients for Duck hotpot with perilla Serves 3 people
Cleaned duck 1/2 duck Taro cut into chunks 200 gr Fried tofu skin 1 piece Green onions 5 stalks Sliced ginger 1 tablespoon Satay chili 1 teaspoon Perilla leaves 100 gr Minced garlic and onion 10 gr White fermented tofu 10 gr Seasoning 10 gr (cooking oil/annatto oil/sugar/fish sauce/soy sauce/seasoning powder) Accompanying vegetables 20 gr (mustard greens/sweet leaf)
How to choose good sticky taro
- Choose taro with a medium size, not too big or too small.
- Taro tubers with a milky white interior and many purple streaks are delicious and starchy.
How to peel taro without itching
- Wear gloves while peeling.
- Boil taro with a diluted saltwater solution.
- Let the taro dry while peeling.
- If you happen to itch after peeling taro, you can hold your hands over the fire, soak your hands in saltwater mixed with lemon juice, or crush green banana leaves and apply them to the itchy area for about 10 minutes to reduce itching!
Ingredient image
How to prepare Duck Hotpot with Perilla
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Marinating the Duck
Wash the duck with a little salt, minced ginger, soak it in white wine for 5 minutes, then rinse it well to remove the odor.
Cut the wings, lightly score the skin with a knife, then marinate it with 2 tablespoons of soy sauce to enhance the aroma and color of the duck.
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Preparing Vegetables
Chop the perilla leaves. Cut the green onions into sections. Cut the taro into small bite-sized pieces.
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Frying Taro and Duck
Heat oil in a pan, when the oil is hot, add the taro and fry until golden on all sides, then remove and place on paper towels to absorb excess oil.
Add the duck and fry for 1-2 minutes until it is golden on both sides, then quickly soak the duck in a bowl of cold ice water. Once cooled, cut the duck into small pieces.
Tip:
Frying the duck and then soaking it in ice water will help the duck become firmer, making it tastier when cooked in the hotpot.
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Marinate fried duck meat
Marinate the fried duck with 1 tablespoon of seasoning powder, 1 tablespoon of sugar, 1 teaspoon of salt, 2 tablespoons of minced shallots, 1 tablespoon of minced garlic, 1 tablespoon of julienned ginger, 2 tablespoons of fermented bean curd, and 1 tablespoon of chili paste. Mix well and let it marinate for 15 minutes to allow the duck meat to absorb the spices.
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Cook the hotpot broth
Place a pot on the stove, add 2 tablespoons of annatto oil, then add the duck meat along with 1.5 liters of water, and season with 1 tablespoon of seasoning powder. Cook for about 30 minutes, then add the taro, add perilla leaves, vegetarian tofu, green onions, and chili to complete.
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Final result
The spicy duck hotpot dish with tender and delicious duck meat, not greasy, with an appealing broth, rich flavor, along with taro and perilla leaves will surely make you slurp until the last drop!
2. Spicy duck hotpot
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Preparation
1 hour
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Difficulty
Easy
Ingredients for Spicy Sour Duck Hot Pot Serves 3 people
Lemongrass and ginger 40 gr Garlic and onion 40 gr Horn chili and carrot 70 gr Tomato 150 gr Pineapple 120 gr Seasoning powder 1 tablespoon MSG 1/3 tablespoon Pepper 1/3 tablespoon Fish sauce 2 tablespoons Salt powder 2 tablespoons Sugar 1/2 tablespoon Annatto oil 40 ml Bone broth 2.3 liters Duck meat 300 gr Green onion and coriander 20 gr Accompanying vegetables 20 gr (napa cabbage/water spinach)
Ingredient Images
-800x450-1-1.jpg "2 Simple and Delicious Ways to Cook Duck Hotpot with Vietnamese Balm and Spicy Sour Flavor 16")
How to Prepare Spicy Sour Duck Hot Pot
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Sauté the spices
Add oil to the pot, then add 40gr lemongrass and ginger, 40gr garlic and onion to sauté until fragrant.
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Cook the hot pot broth
Then add 2.3 liters of bone broth, season with 1 tablespoon of seasoning powder, 2 tablespoons of salt powder, 1/3 tablespoon of MSG, 1/3 tablespoon of pepper, 2 tablespoons of fish sauce, 1/3 tablespoon of sugar and stir well.
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Complete the dish
Continue to add 70g of bell pepper and carrot, 120g of pineapple, 40ml of annatto oil, 150g of tomato, duck meat, coriander, green onion, and hot pot vegetables until boiling, then serve with noodles.
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Final product
The sour and spicy duck hot pot features tender duck meat and a rich broth, promising to provide an appetizing meal for your family!
You can serve it with tofu skin to make the hot pot even more delicious.
How to choose good duck for duck hot pot
If buying live ducks
- You can look at the outer feathers of the duck, choose those with smooth feathers or fully feathered, avoid those with fluffy feathers as they may be molting, ensuring that the duck is healthy.
- It is advisable to choose ducks that are fully grown, with a round breast as they will have more meat, and select those with thick neck and belly skin.
- You can try pulling the two wings of the duck together; if they cross just enough, then you should buy it.
If buying pre-prepared ducks
- Choose ducks that have just been slaughtered, with the outer skin having a yellow color that is not too dark, mottled, or with many bruises.
- Press your finger to feel the duck is firm, has elasticity; avoid those that deform when pressed, which may be due to being water-injected.
- Do not choose young ducks as they have less fat and more lean meat will taste better.
You can see more How to choose good duck meat and prepare it without odor from TasteVN.
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The dish spicy duck hotpot with perilla leaves is very easy to make, ensuring a quality meal for your family! Wishing you success!
*Refer to the images and recipes from the Youtube channel: Delicious Dishes Every Day and Feedy Delicious Food
