材料 1 P k; q% z0 z w3 T) ]5.39.217.761 隻鴨3 }" N E4 w9 y! L2 b. S
1 條(切片)青瓜 , b& M* `9 U4 t4 d% C% T5.39.217.76" z X) ? J, f 調味料tvb now,tvbnow,bttvb6 C+ _6 G2 U. b3 z, s! E
200 克(切碎)小蔥頭 * z, X! r$ l) q. b! ]6 y3 大匙豆醬5.39.217.76; Y. _- k$ j* q+ o/ r7 w8 ~
2 大匙糖 * m* C' z' M+ {) pTVBNOW 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。1/2 小匙鹽5 X: p" o6 Q: U1 h5 h
1 大匙紹興酒) c' q1 w% N L5 L" I' I. q7 e
1/2 大匙粟粉水 1 n R$ T: i) Y公仔箱論壇, ^# O! O% a+ v. z! z7 \3 G 醃料 * W2 B' n9 V" M6 B7 R4 E5 D- v9 o% F5.39.217.761 大匙五香粉 , M# h9 X' g3 h" W0 a+ |3 |1 大匙鹽 8 N* _. H" c8 A% Utvb now,tvbnow,bttvb1/2 大匙味精 0 S9 t' C$ |) z$ Z% N1 小匙老抽公仔箱論壇* p9 `2 D5 f) ?9 V+ e! R
2 大匙紹興酒tvb now,tvbnow,bttvb" T1 X2 P" E& S
tvb now,tvbnow,bttvb7 S& s; \0 a1 q" \( W 做法tvb now,tvbnow,bttvb" B9 ?4 ^: J" v2 x& l6 H. I2 D2 y
1. 將鴨洗淨，瀝乾，把醃料混合攪勻，並塗抹於鴨身內外，醃10小時。公仔箱論壇 {) j$ S: U' z! O( n; E
2. 慢火把鴨炸至金黃色，取出瀝乾。 ) h4 @: c. v8 m9 c+ B5.39.217.763. 燒熱5大匙的油，爆香蔥頭碎、豆醬，倒入2200毫升清水、糖、鹽、煮沸後，罝入炸好的鴨，慢火燜約30分鐘，tvb now,tvbnow,bttvb- B! x2 b/ U) K
翻另一面再燜30分鐘、取出瀝乾，斬塊備用。3 O; J2 c* H3 ?& D9 Q1 m0 d) g( {5 c
4. 將切片的青瓜擺在碟邊，把煮鴨的濃汁加入紹興酒、粟粉水芶芡拌勻，淋在鴨身即可。 + p2 g+ K6 w% ?9 f; a 3 e; \) m- v+ p3 b) C8 [0 E" A: C7 UINGREDIENTStvb now,tvbnow,bttvb. `0 R5 o4 _& B
1 duck1 cucumber (sliced)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。" `, l" j0 ]% X. Q3 E: _
' L) ]# G: P8 D( S) {SEASONING公仔箱論壇5 h ?7 ?$ T9 y5 [7 x
200g shallots (chopped)3 tbsp bean paste2 tbsp sugar1/2 tsp salt1 tbsp Shaoxing wine1/2 tbsp cornstarch solutions(for thickening) 1 W* M' a' ]& I# F1 z5 p5.39.217.76; }9 P" S. T& j& ?7 Y
MARINADE$ a! F8 ^/ @& M/ i
1 tbsp five spice powder1 tbsp salt1/2 tbsp monosodium glutamate1 tsp dark soy sauce2 tbsp Shaoxing winetvb now,tvbnow,bttvb8 O' i- g, \' H3 M$ j) }9 u
3 _- Y; p4 S& N' u: r3 Y: r. s5 vMETHOD & M% ?+ @& B2 R& X. t8 J5.39.217.761. Rinse duck and drain well. Rub marinade mixture all over the duck skin and inside throughly, marinate for 10 hours. 1 P4 X5 h2 H' G2 L2 g# F公仔箱論壇2. Heat up oil, deep-fry the duck over low heat until golden brown, remove and drain. & B+ X# k h0 P0 M& b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.( i& E) A. S6 V7 r5 i3 X3 E; B
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. " r# s4 Y5 O# I- j; x( Z; x " `2 e& d7 N/ E0 \, l1 b! C2 g4 Y
