; ~* b6 H: {& U4 h' J/ p1 B# W5.39.217.76MARINADE 5 M; Q Z8 z+ g" p& A5 iTVBNOW 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。1 tbsp five spice powder1 tbsp salt1/2 tbsp monosodium glutamate1 tsp dark soy sauce2 tbsp Shaoxing wine 1 ], H6 e1 {7 RTVBNOW 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。2 ]8 A9 r2 }% \ K9 U) ^ METHODtvb now,tvbnow,bttvb% ?, G5 u& G5 ]7 o
1. Rinse duck and drain well. Rub marinade mixture all over the duck skin and inside throughly, marinate for 10 hours. . n3 f* l% X) I( u- Z4 y' Btvb now,tvbnow,bttvb2. Heat up oil, deep-fry the duck over low heat until golden brown, remove and drain.0 t( ]& U3 D; j
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. 7 D0 H2 _# v: W/ h( }; {$ dtvb now,tvbnow,bttvb4. 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.tvb now,tvbnow,bttvb; G; c! [9 T( t" b+ U6 d
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