* ]7 f0 F/ C- [% q# W! @, a5.39.217.76MARINADE 7 ?# {; O2 s, O6 k# Z4 q0 w8 f% e5.39.217.761 tbsp five spice powder1 tbsp salt1/2 tbsp monosodium glutamate1 tsp dark soy sauce2 tbsp Shaoxing wineTVBNOW 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。 O, ?) X! Q3 N1 a* ?8 `5 f
公仔箱論壇$ b& F& k: h5 ]7 L8 n. y& X METHOD 8 t7 a3 H. n% q* A0 X# H/ `5.39.217.761. Rinse duck and drain well. Rub marinade mixture all over the duck skin and inside throughly, marinate for 10 hours.- m+ a( v7 Z7 y7 J
2. Heat up oil, deep-fry the duck over low heat until golden brown, remove and drain.公仔箱論壇$ y! R* O( f- E4 P8 W
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 [+ n# M2 C* ~9 Z# l# F
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. / F- ?3 h2 W; r公仔箱論壇 % Q/ ~& U( l0 v3 G