' d0 e3 v5 t/ D, Y7 {1 iTVBNOW 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。MARINADE ! \, `+ b; R9 U! e- U0 M5.39.217.761 tbsp five spice powder1 tbsp salt1/2 tbsp monosodium glutamate1 tsp dark soy sauce2 tbsp Shaoxing wine5.39.217.762 d B; @- P# g1 H# W4 ^( D
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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. % @$ B3 e' w7 b8 Y, x2. Heat up oil, deep-fry the duck over low heat until golden brown, remove and drain.3 \* K* ?9 P& J' J8 G! Q; T8 u$ G
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.tvb now,tvbnow,bttvb( M" _& O4 Z+ V2 ]
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. 0 n1 E5 {0 ~! Z J6 @5.39.217.76 ) f2 I9 i5 Z) B