5 m9 B% k& D- g& P0 ~6 {+ \5 F. SSEASONING5.39.217.763 L( Y1 D* D" f% j- j2 a
200g shallots (chopped)3 tbsp bean paste2 tbsp sugar1/2 tsp salt1 tbsp Shaoxing wine1/2 tbsp cornstarch solutions(for thickening)$ E. M3 T) I% i, j7 P
" c; S9 s7 y. t/ h5.39.217.76MARINADE3 n5 E6 p8 o2 t' H I
1 tbsp five spice powder1 tbsp salt1/2 tbsp monosodium glutamate1 tsp dark soy sauce2 tbsp Shaoxing wine. B7 k4 X& \2 t v4 ~4 T
' ?" _% N2 X# ~. }$ d METHOD 5 F8 M% c& ?! d1. Rinse duck and drain well. Rub marinade mixture all over the duck skin and inside throughly, marinate for 10 hours. * \ M! E+ |; P* F0 d公仔箱論壇2. Heat up oil, deep-fry the duck over low heat until golden brown, remove and drain.6 T6 Z3 l1 i- U _" V( o
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. a% ~6 w1 D) Q% n* w4. 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. ! X9 ~: `; a6 X* L & n5 \- ~8 y% D) R1 Z: X
