9 p0 l+ W0 l/ \" o7 QINGREDIENTS公仔箱論壇1 ^* [* U# r# h( M
1 duck1 cucumber (sliced) ( H, F" B4 C+ t1 H- `1 Q公仔箱論壇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。. P: h3 \2 J7 N1 C
SEASONING : C: ?0 X: J; o" Z9 M7 @200g shallots (chopped)3 tbsp bean paste2 tbsp sugar1/2 tsp salt1 tbsp Shaoxing wine1/2 tbsp cornstarch solutions(for thickening)tvb now,tvbnow,bttvb, J! u6 M8 R7 a ^- X' w( t
公仔箱論壇* F& I2 {8 i: M1 ]
MARINADE/ s6 D6 v% x, \: D- Y" z6 J0 D
1 tbsp five spice powder1 tbsp salt1/2 tbsp monosodium glutamate1 tsp dark soy sauce2 tbsp Shaoxing wine 5 R) ^ H. J) C* c$ h9 {/ atvb now,tvbnow,bttvb . u4 P+ h3 E2 p0 u- N4 [公仔箱論壇METHOD" A$ ]$ w+ X+ w- j4 X
1. Rinse duck and drain well. Rub marinade mixture all over the duck skin and inside throughly, marinate for 10 hours.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。( Y; [' f P+ H" M. \, ?
2. Heat up oil, deep-fry the duck over low heat until golden brown, remove and drain.& P' J' i# V- q* l [' K
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.9 E4 |) z0 z# O1 K5 O) l$ B
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. # w2 A6 N$ i6 t/ u & r+ X. N* t2 X: N# C8 e* C1 I
