/ j- y- T' ~, ^% r( F! YMARINADE) y, a, K7 Y; h/ `
1 tbsp five spice powder1 tbsp salt1/2 tbsp monosodium glutamate1 tsp dark soy sauce2 tbsp Shaoxing wine ; k: S @' S2 Q& a; o% ktvb now,tvbnow,bttvbTVBNOW 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。' m! d- k. D( n1 }# b9 ? METHOD公仔箱論壇5 @$ J$ [, w+ o9 y1 w8 O5 ~' k
1. Rinse duck and drain well. Rub marinade mixture all over the duck skin and inside throughly, marinate for 10 hours. . c* V- {0 p- g- U2. Heat up oil, deep-fry the duck over low heat until golden brown, remove and drain. - k9 [" ~( N- E1 D9 e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,bttvb: w' ]( j) i. j* y, _+ }
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. 9 Q. p' {" |) g4 Z5 a. b1 B4 C' _( `+ }& c+ w
