( U4 \3 T3 F8 q5 _% R& T4 n5.39.217.76MARINADE公仔箱論壇7 u( B5 S, x5 b: g* r3 j
1 tbsp five spice powder1 tbsp salt1/2 tbsp monosodium glutamate1 tsp dark soy sauce2 tbsp Shaoxing wine ) @2 y1 l0 C1 B7 }. C8 v# T 8 H, G1 t: |: R9 P5.39.217.76METHOD5.39.217.769 a5 t# D9 G* }. W+ G( F* j3 }
1. Rinse duck and drain well. Rub marinade mixture all over the duck skin and inside throughly, marinate for 10 hours. * x! P1 @! R- O公仔箱論壇2. Heat up oil, deep-fry the duck over low heat until golden brown, remove and drain. ' S. C9 U% k( ?9 U9 Q- i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.tvb now,tvbnow,bttvb0 V g3 C7 o) H% y" K9 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. - a7 J7 E$ _& r+ K: a Ktvb now,tvbnow,bttvb: E$ R& E* J% g" s& B" Z2 h! u
