# @9 S. b) d6 H+ q1 cINGREDIENTS " y" _: V, J2 G0 K1 y" h+ P7 d) i) [tvb now,tvbnow,bttvb1 duck1 cucumber (sliced)公仔箱論壇" R/ `; [2 a$ Z# L8 I: t6 N- j
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SEASONINGTVBNOW 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。( f( A$ k# k) |: B) e8 B+ o
200g shallots (chopped)3 tbsp bean paste2 tbsp sugar1/2 tsp salt1 tbsp Shaoxing wine1/2 tbsp cornstarch solutions(for thickening) 8 j, b8 N. K6 p, H ~% S 8 t* X" I( |5 G5 ?9 O5.39.217.76MARINADE , K! w8 B/ p" v# [( ~9 l% ptvb now,tvbnow,bttvb1 tbsp five spice powder1 tbsp salt1/2 tbsp monosodium glutamate1 tsp dark soy sauce2 tbsp Shaoxing wine " N+ e3 }; n4 B/ w' v) I3 ftvb now,tvbnow,bttvb5.39.217.76. n' T$ ^' I" d' V5 ]4 B METHOD 3 q6 i, ~2 a! w. p! C) ^$ I H9 o1. Rinse duck and drain well. Rub marinade mixture all over the duck skin and inside throughly, marinate for 10 hours. + }0 {' c# @; h$ U1 l" nTVBNOW 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。2. Heat up oil, deep-fry the duck over low heat until golden brown, remove and drain. : t( p7 R$ A; D1 I- ]5.39.217.763. 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.tvb now,tvbnow,bttvb' r+ s" J d1 m; t7 F J
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* m: B& P. @) p5 T! M6 L* \
