& A2 S6 |1 V( p6 p/ \" ]tvb now,tvbnow,bttvbMARINADE - {+ C3 F& C$ b! t' n2 c5 V1 tbsp five spice powder1 tbsp salt1/2 tbsp monosodium glutamate1 tsp dark soy sauce2 tbsp Shaoxing wine 5 J$ |- p; ~. x2 p7 A G0 L公仔箱論壇! r: F7 A( k" ^2 K8 h* x METHOD3 v+ d. F9 {) ?1 k9 _+ e
1. Rinse duck and drain well. Rub marinade mixture all over the duck skin and inside throughly, marinate for 10 hours.: Q+ i6 B- H0 R
2. Heat up oil, deep-fry the duck over low heat until golden brown, remove and drain. ; P) N0 R ^# GTVBNOW 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。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.8 E! b$ B( g$ R; e7 p
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.% Z) ?: L# {7 H! `! \
tvb now,tvbnow,bttvb. k7 K- E9 |+ V: ~" E4 Z
