: ]' k# x4 ^+ n7 HSEASONING * {$ {2 n' F+ O1 p1 D. q9 h200g shallots (chopped)3 tbsp bean paste2 tbsp sugar1/2 tsp salt1 tbsp Shaoxing wine1/2 tbsp cornstarch solutions(for thickening) # M, ?" v" u) L! c- GTVBNOW 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。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。( i. D$ S$ W. E9 y7 O
MARINADE5.39.217.761 _; `& p9 P, H9 S" J# b1 P) V+ u
1 tbsp five spice powder1 tbsp salt1/2 tbsp monosodium glutamate1 tsp dark soy sauce2 tbsp Shaoxing wine5.39.217.76. ~# `7 {: e3 ]( H: [
5.39.217.766 B% }2 I D& ^' F METHOD) X0 P9 Q! `. h( h
1. Rinse duck and drain well. Rub marinade mixture all over the duck skin and inside throughly, marinate for 10 hours. 1 ^- a5 X" j' k- i1 z/ A" y2. Heat up oil, deep-fry the duck over low heat until golden brown, remove and drain.' ]; @8 J) _# W; S0 d2 F4 Q
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.5.39.217.76: Z5 {0 p" s8 d2 s# ]9 ~
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. * {# l2 d4 Y/ atvb now,tvbnow,bttvb , g4 x: ^# S5 h8 z8 k5 L* ]+ ~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。
