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200g shallots (chopped)3 tbsp bean paste2 tbsp sugar1/2 tsp salt1 tbsp Shaoxing wine1/2 tbsp cornstarch solutions(for thickening) ' l" [! d. m; W+ h: z 5 g% d! k, A) ], SMARINADE 2 V/ U: v: W4 V0 Etvb now,tvbnow,bttvb1 tbsp five spice powder1 tbsp salt1/2 tbsp monosodium glutamate1 tsp dark soy sauce2 tbsp Shaoxing wine & W/ L) S, ^) k! c. i7 J公仔箱論壇5.39.217.76% c! i5 t9 D5 o C8 L# J2 E METHOD * _0 k- L0 Q9 L. T& R$ UTVBNOW 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. Rinse duck and drain well. Rub marinade mixture all over the duck skin and inside throughly, marinate for 10 hours. 6 i2 |2 M( ?1 I, l5 J5 Q2. Heat up oil, deep-fry the duck over low heat until golden brown, remove and drain. 6 c" x# Q) `* Z7 \5.39.217.763. 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. $ b) p8 h+ C$ v3 Qtvb now,tvbnow,bttvb4. 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.5.39.217.76; ?3 e3 T# ?: \ b
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。% g% q% L R; ^+ {7 s& ~2 N
