+ G. Q9 z6 }, g+ U5.39.217.76SEASONING5.39.217.76, ~3 Y; a. z$ V+ Z0 p
200g shallots (chopped)3 tbsp bean paste2 tbsp sugar1/2 tsp salt1 tbsp Shaoxing wine1/2 tbsp cornstarch solutions(for thickening)公仔箱論壇4 ~3 c, J& t* ^8 C% r
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MARINADE: b) c2 Y/ G2 _/ _7 r0 c
1 tbsp five spice powder1 tbsp salt1/2 tbsp monosodium glutamate1 tsp dark soy sauce2 tbsp Shaoxing wine ) L" s _$ r3 W3 g4 ktvb now,tvbnow,bttvb t+ Y8 ~' f K3 k2 R8 ` METHOD公仔箱論壇 r# G# w$ `$ I% `$ @
1. Rinse duck and drain well. Rub marinade mixture all over the duck skin and inside throughly, marinate for 10 hours.: L Q3 q# s- E, o9 t1 u3 q+ s
2. Heat up oil, deep-fry the duck over low heat until golden brown, remove and drain. 7 h' j A8 n1 Z3. 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. 1 h5 e4 ]6 W* u& e4. 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. [8 v4 Y- S5 |1 w/ g2 }% Atvb now,tvbnow,bttvb公仔箱論壇* c/ X; `# U4 e