( o. f$ W0 f/ A O$ g* zSEASONING " u8 d: L+ ]0 u) r9 X200g shallots (chopped)3 tbsp bean paste2 tbsp sugar1/2 tsp salt1 tbsp Shaoxing wine1/2 tbsp cornstarch solutions(for thickening) # U5 y. ~. R: [tvb now,tvbnow,bttvb + I* \- m+ G* y- J; ~* Z# eTVBNOW 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。MARINADE + F- @3 s8 k7 }# c6 CTVBNOW 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 tbsp five spice powder1 tbsp salt1/2 tbsp monosodium glutamate1 tsp dark soy sauce2 tbsp Shaoxing wine ; c# Z$ O' W) v! [0 Ytvb now,tvbnow,bttvb , q" J2 |; W1 h9 a' E' H+ ?3 A8 eMETHOD # T" l7 i/ ]9 x( |3 }8 _* X3 eTVBNOW 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.公仔箱論壇- Y4 j) h6 D. x$ Q4 J; U
2. Heat up oil, deep-fry the duck over low heat until golden brown, remove and drain.7 o5 u7 b: k. G1 s. l) u1 p6 k
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 _. M% }% WTVBNOW 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。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. 0 t* f: K6 J6 w8 S% l) s# @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。 & v7 ?* ~: }! T; C, G& w" I) Y5.39.217.76
