Z$ ?8 f* [0 y8 Wtvb now,tvbnow,bttvbINGREDIENTS5.39.217.76 m y0 y% e, W" Y( l! y, W: e3 o
1 duck1 cucumber (sliced) / K" t5 T: N( S( N公仔箱論壇5.39.217.76' H/ ]. Y1 p. ~+ ^5 k2 p
SEASONING % x2 H0 }( M) A0 d, c5 k! \/ D4 x1 c200g shallots (chopped)3 tbsp bean paste2 tbsp sugar1/2 tsp salt1 tbsp Shaoxing wine1/2 tbsp cornstarch solutions(for thickening); i, Y" t8 c; R8 h/ r
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MARINADE9 s: v) c3 t- [
1 tbsp five spice powder1 tbsp salt1/2 tbsp monosodium glutamate1 tsp dark soy sauce2 tbsp Shaoxing wine - d6 ~2 V& s+ k3 H& h# X8 w2 ^5 X, B4 [ | METHOD5.39.217.76& Z$ R0 \! T* X7 s L% |1 b
1. Rinse duck and drain well. Rub marinade mixture all over the duck skin and inside throughly, marinate for 10 hours.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, y9 k& S0 o" [
2. Heat up oil, deep-fry the duck over low heat until golden brown, remove and drain. 8 p9 H! a$ p0 P/ Y0 a* N5.39.217.763. 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. 1 X& A) t4 }" X; f4. 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. ( d/ b, M& ^7 Ytvb now,tvbnow,bttvb 5 g/ J) d: X0 A, M. C( Y5.39.217.76