, \' ]3 _; Z; \' {; `1 ^ S公仔箱論壇SEASONING 4 _9 b; u6 }) ] [; N$ U200g shallots (chopped)3 tbsp bean paste2 tbsp sugar1/2 tsp salt1 tbsp Shaoxing wine1/2 tbsp cornstarch solutions(for thickening)9 p/ J/ Q0 I1 [; s6 o
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MARINADE* @! I0 b) R3 {/ E8 k, G
1 tbsp five spice powder1 tbsp salt1/2 tbsp monosodium glutamate1 tsp dark soy sauce2 tbsp Shaoxing winetvb now,tvbnow,bttvb8 J3 `4 n7 p. y
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1. Rinse duck and drain well. Rub marinade mixture all over the duck skin and inside throughly, marinate for 10 hours. - ?/ X, ~8 D* P1 o8 J$ [2 k公仔箱論壇2. Heat up oil, deep-fry the duck over low heat until golden brown, remove and drain. 5 w3 |& n L& F- n$ Q3 Q ftvb now,tvbnow,bttvb3. 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.8 ^" t) e5 d* U" v
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.公仔箱論壇0 b9 E# @* i ^
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