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200g shallots (chopped)3 tbsp bean paste2 tbsp sugar1/2 tsp salt1 tbsp Shaoxing wine1/2 tbsp cornstarch solutions(for thickening)tvb now,tvbnow,bttvb4 u! V' R4 i; \! C, N
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MARINADE $ \4 D& L+ L1 m5 h% M) b6 p5.39.217.761 tbsp five spice powder1 tbsp salt1/2 tbsp monosodium glutamate1 tsp dark soy sauce2 tbsp Shaoxing wine( T! W$ Y9 N( g4 M6 z
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1. Rinse duck and drain well. Rub marinade mixture all over the duck skin and inside throughly, marinate for 10 hours. * ~+ P. u( Y; @7 o' M5 p2. Heat up oil, deep-fry the duck over low heat until golden brown, remove and drain.3 a* y2 S! z7 B; E$ T- [
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.公仔箱論壇- u! }4 u3 m7 |: p+ P& Y% |4 v% 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.5.39.217.76: O& ~% b/ e. z: @, q
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