' `7 p* _$ b! K" O9 \! f' |INGREDIENTS 7 H v# j8 P! l! c2 Q) l公仔箱論壇1 duck1 cucumber (sliced)tvb now,tvbnow,bttvb/ o# M) D! z+ F9 G+ W
7 e4 g" B6 m& w' ttvb now,tvbnow,bttvbSEASONING 6 p0 z- F" c* h' ~7 a! T公仔箱論壇200g shallots (chopped)3 tbsp bean paste2 tbsp sugar1/2 tsp salt1 tbsp Shaoxing wine1/2 tbsp cornstarch solutions(for thickening) ; l" q C8 V9 ?; I* Q4 ltvb now,tvbnow,bttvb % ~ }2 W8 N6 P+ y+ w% \, V* e' H! mMARINADE5.39.217.76* g* C$ F9 h0 \% w. Y
1 tbsp five spice powder1 tbsp salt1/2 tbsp monosodium glutamate1 tsp dark soy sauce2 tbsp Shaoxing wine 6 N6 W/ b k/ ^# U$ e0 D5.39.217.76 ; v2 T* r7 z6 e公仔箱論壇METHOD ) m, R, }4 ]7 n) z5.39.217.761. 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。$ s6 V- U1 \% O& N) d
2. Heat up oil, deep-fry the duck over low heat until golden brown, remove and drain. ! c' ?: B8 o1 w! I; Z: G' Itvb now,tvbnow,bttvb3. 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.5.39.217.76. w8 Y0 l; E$ l y
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.$ G0 _1 d5 w; |1 F5 {4 Z
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