9 A) n2 n# I# V$ v7 X* R+ O% e公仔箱論壇SEASONING & E+ K+ F4 p7 Ctvb now,tvbnow,bttvb200g shallots (chopped)3 tbsp bean paste2 tbsp sugar1/2 tsp salt1 tbsp Shaoxing wine1/2 tbsp cornstarch solutions(for thickening)* q+ \! G2 b* q u) N
5.39.217.76/ }1 E$ k& a) b i" G0 n
MARINADE5.39.217.764 i n2 T+ Y! D- @* G2 H7 T
1 tbsp five spice powder1 tbsp salt1/2 tbsp monosodium glutamate1 tsp dark soy sauce2 tbsp Shaoxing wine 1 X+ ?/ c M) B& b2 ^% WTVBNOW 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。0 n3 |# I4 F0 _) I( f METHOD $ V% B U4 T3 Jtvb now,tvbnow,bttvb1. Rinse duck and drain well. Rub marinade mixture all over the duck skin and inside throughly, marinate for 10 hours. ' m1 p! B' Z- q5.39.217.762. Heat up oil, deep-fry the duck over low heat until golden brown, remove and drain.# g; @/ d( K4 C/ ]9 s. a: u7 O
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. 7 M2 _+ X3 [9 O: T4. 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. 2 }: w1 W, {- o, a& J5.39.217.76 0 v$ J7 f1 S/ u V& T% bTVBNOW 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。
