: @9 R$ q+ b& u! s! B0 v# B公仔箱論壇INGREDIENTS公仔箱論壇4 j ^* W4 P- [" |4 X% F9 V7 F0 r# d G4 G
1 duck1 cucumber (sliced)0 G, d) x* P4 M3 b
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SEASONING公仔箱論壇$ h8 q2 o( w* {6 d# U9 n
200g shallots (chopped)3 tbsp bean paste2 tbsp sugar1/2 tsp salt1 tbsp Shaoxing wine1/2 tbsp cornstarch solutions(for thickening) & {/ v& T. K# ]1 i0 ctvb now,tvbnow,bttvb , C x) ? z g; TMARINADE 0 q: q* J3 c+ Y3 i5.39.217.761 tbsp five spice powder1 tbsp salt1/2 tbsp monosodium glutamate1 tsp dark soy sauce2 tbsp Shaoxing wineTVBNOW 含有熱門話題，最新最快電視，軟體，遊戲，電影，動漫及日常生活及興趣交流等資訊。* d) @7 A$ Z3 k
% w! S; g8 `+ B" v1 B5.39.217.76METHOD $ I4 d6 T: G d& ~* n! F1. Rinse duck and drain well. Rub marinade mixture all over the duck skin and inside throughly, marinate for 10 hours. , q2 O( N# ]+ R7 ], _, _公仔箱論壇2. Heat up oil, deep-fry the duck over low heat until golden brown, remove and drain. 0 `$ X. C4 F8 p" v: q- p) X }. ]3. Heat up 5 tbsp oil in the preheated wok to sauté chopped shallotsand bean paste, pour in 2200ml water, sugar, salt, bring to a boil, addin prefried duck, reduce to low heat, simmer for about 30 minutes, flipthe duck over and simmer for further 30 minutes, remove and drain, cutinto pieces. Keep aside. 8 n; L" Y$ ^5 b& S9 [) M公仔箱論壇4. Place the sliced cucumber on the edge of the plate. Pour in shaoxingwine in the sauce, thicken with corn starch solution, pour over to theduck. Serve hot. 5 i G1 y" ?6 }- }! rtvb now,tvbnow,bttvbtvb now,tvbnow,bttvb) Z$ u* E! ~7 a0 S- _$ ^0 B
