8 f. ~8 J9 @2 [& L! w公仔箱論壇MARINADE : }' r. |1 v4 z+ D# j5.39.217.761 tbsp five spice powder1 tbsp salt1/2 tbsp monosodium glutamate1 tsp dark soy sauce2 tbsp Shaoxing wine , L) g. x9 u. L% |& q; b, F公仔箱論壇 * |4 R, n+ ^: r7 x+ ]" I, e公仔箱論壇METHOD公仔箱論壇7 `/ K. o# s0 p( O: S/ M
1. Rinse duck and drain well. Rub marinade mixture all over the duck skin and inside throughly, marinate for 10 hours. 7 Z6 ^. Y$ O5 M( K, t2. Heat up oil, deep-fry the duck over low heat until golden brown, remove and drain. ; ?$ w+ Q! ? l& ?3 ~6 V5.39.217.763. 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.# k, K+ \4 m" v- c
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" l9 o( J( l3 [. Rtvb now,tvbnow,bttvb8 o2 i0 X& V; [3 C