* O! v4 v& s, h0 e$ qMARINADE 8 Q$ y: s2 E6 N, s' C7 T' }5 atvb now,tvbnow,bttvb1 tbsp five spice powder1 tbsp salt1/2 tbsp monosodium glutamate1 tsp dark soy sauce2 tbsp Shaoxing wine - L/ c0 H3 { s. A U ' _0 |% y7 Q2 M( x3 x+ ?4 g5.39.217.76METHOD " u; t8 y' h" P1 W% Z: R% b; o1. Rinse duck and drain well. Rub marinade mixture all over the duck skin and inside throughly, marinate for 10 hours.5.39.217.76 l& ~* v, k; K: p0 T
2. Heat up oil, deep-fry the duck over low heat until golden brown, remove and drain.tvb now,tvbnow,bttvb" l+ W+ m4 B& f' u0 t- Z% g: n
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.tvb now,tvbnow,bttvb4 V1 M% Y! e4 p+ G# V6 x
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.TVBNOW 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。" f' e v% q) }1 ?4 v. v, q