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1 duck1 cucumber (sliced) ' x. |* h; i }tvb now,tvbnow,bttvb & i- \1 w" ?4 b. _: {2 i' R! x9 b公仔箱論壇SEASONING P5 B6 Q& c9 O% E2 l5.39.217.76200g shallots (chopped)3 tbsp bean paste2 tbsp sugar1/2 tsp salt1 tbsp Shaoxing wine1/2 tbsp cornstarch solutions(for thickening) . z4 N- M! X r( Z/ K5.39.217.76 . }- g V7 ?$ F$ d1 |MARINADE公仔箱論壇9 c0 V; d+ v6 T$ V+ W
1 tbsp five spice powder1 tbsp salt1/2 tbsp monosodium glutamate1 tsp dark soy sauce2 tbsp Shaoxing wine公仔箱論壇5 ^+ U, J/ ?. d
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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. 7 w& |. [# u0 g2 a2. Heat up oil, deep-fry the duck over low heat until golden brown, remove and drain. $ b8 f" L) q) Z5 utvb 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.) B' k! h, M" s
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. $ T4 O4 f+ z4 }9 d6 m$ T; y" |: B$ t) V1 b9 a
