4 K. W# V3 `; T# b$ P5 m' Q, ASEASONING/ ^2 S! q# ^# ^& Y9 }2 k
200g shallots (chopped)3 tbsp bean paste2 tbsp sugar1/2 tsp salt1 tbsp Shaoxing wine1/2 tbsp cornstarch solutions(for thickening) 2 r" ?' D, |6 v 4 F5 n! c, [+ [ x2 |MARINADE公仔箱論壇4 j% E: g, s, u
1 tbsp five spice powder1 tbsp salt1/2 tbsp monosodium glutamate1 tsp dark soy sauce2 tbsp Shaoxing wine 3 f) E4 O1 o9 G I8 `: I: zTVBNOW 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。5.39.217.76& q9 N2 T9 s1 U METHOD # C$ R& r- a, Y: h8 |1. Rinse duck and drain well. Rub marinade mixture all over the duck skin and inside throughly, marinate for 10 hours. ! z0 ?7 a8 C* h8 |! n. @: x5.39.217.762. Heat up oil, deep-fry the duck over low heat until golden brown, remove and drain. ' F# F3 F: T+ ?* o( k; p5.39.217.763. 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* p- f# g( T' I9 G' F& p1 ? K
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. 7 l4 C8 e5 U; O v6 f! p$ @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。$ E/ V4 f2 b& g; E