. f. @( R s% @8 U' F. j* N, w公仔箱論壇SEASONING {( H5 c. L, x* V4 O5 e
200g shallots (chopped)3 tbsp bean paste2 tbsp sugar1/2 tsp salt1 tbsp Shaoxing wine1/2 tbsp cornstarch solutions(for thickening)TVBNOW 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。8 V( h! i, f4 U" _/ ?3 c. j
9 e9 ~! t7 [1 `! _+ M* o- ?6 JTVBNOW 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。MARINADE5.39.217.76: W, _3 @/ |& h. X
1 tbsp five spice powder1 tbsp salt1/2 tbsp monosodium glutamate1 tsp dark soy sauce2 tbsp Shaoxing wine 6 o3 a* ]* d) w* X5.39.217.76tvb now,tvbnow,bttvb" Q6 K. j7 Y7 v7 u# D% z METHOD ! j- {9 e/ z6 t" O% I公仔箱論壇1. Rinse duck and drain well. Rub marinade mixture all over the duck skin and inside throughly, marinate for 10 hours. 1 Q3 u0 ~' o+ I3 o5 p- C公仔箱論壇2. Heat up oil, deep-fry the duck over low heat until golden brown, remove and drain. # Y7 f0 H6 m0 _) c' Q/ r' c3. 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. ( B! B; x/ r7 i; o& {tvb now,tvbnow,bttvb4. 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. ( W0 D3 F: U& F* N( S$ G公仔箱論壇 % F W; M" n A, G. ]2 ]公仔箱論壇
