9 m3 M5 g1 ^7 e$ l' \3 M7 q公仔箱論壇MARINADE $ t) k( R+ b* c公仔箱論壇1 tbsp five spice powder1 tbsp salt1/2 tbsp monosodium glutamate1 tsp dark soy sauce2 tbsp Shaoxing wine + P4 c( ^7 c8 r) }+ S ! S8 z$ n E7 ^1 a7 atvb now,tvbnow,bttvbMETHOD公仔箱論壇3 U2 \( p6 r G- o
1. Rinse duck and drain well. Rub marinade mixture all over the duck skin and inside throughly, marinate for 10 hours. ! ]/ y: B2 O+ U+ ~3 \tvb now,tvbnow,bttvb2. Heat up oil, deep-fry the duck over low heat until golden brown, remove and drain. 5 A1 {0 Y: ]% \9 M5 V0 _% y公仔箱論壇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. , I2 S- F" C+ h' j4. 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 x8 S/ W `7 p0 c
