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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) & `5 @) c# Y! b, x- Y* m- C公仔箱論壇公仔箱論壇4 U6 H# h& E) A' n' q
MARINADE % C" o, f4 u0 E公仔箱論壇1 tbsp five spice powder1 tbsp salt1/2 tbsp monosodium glutamate1 tsp dark soy sauce2 tbsp Shaoxing wine 4 b3 \) @ f$ H2 K- Y8 G) s公仔箱論壇 ; c5 j# F- |/ E4 L3 v: N9 D公仔箱論壇METHOD 1 z w0 Z, R! w+ ~8 R1. Rinse duck and drain well. Rub marinade mixture all over the duck skin and inside throughly, marinate for 10 hours.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。, V8 B6 D# B' l% j+ {
2. Heat up oil, deep-fry the duck over low heat until golden brown, remove and drain.5.39.217.76. v/ A3 t# ^/ V/ }) V
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. 2 N' R# p4 @2 h. e. q" k公仔箱論壇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" D5 y: G' [. L+ N
