8 y+ \+ N4 P- a# [" _: `; A; nINGREDIENTS 7 M" M [% s$ f4 V0 `- l" z# R1 duck1 cucumber (sliced)tvb now,tvbnow,bttvb( @; Z B0 N0 I
! }2 O0 J! _$ m
SEASONING公仔箱論壇7 s D: p, y) m, {4 j3 p
200g shallots (chopped)3 tbsp bean paste2 tbsp sugar1/2 tsp salt1 tbsp Shaoxing wine1/2 tbsp cornstarch solutions(for thickening) 7 k- G9 N4 K$ v) q公仔箱論壇 $ m% W. [: e' P, H3 g! d1 x. N7 K" w3 Otvb now,tvbnow,bttvbMARINADE5.39.217.76 H- b$ d) q2 v% C; p5 Q. V
1 tbsp five spice powder1 tbsp salt1/2 tbsp monosodium glutamate1 tsp dark soy sauce2 tbsp Shaoxing winetvb now,tvbnow,bttvb* S' H. X& R% N: T _2 v
5 \- Z& ]% G" A/ q4 Q, C+ W9 W3 s公仔箱論壇METHOD & p; `* `: l) I% R; CTVBNOW 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. Rinse duck and drain well. Rub marinade mixture all over the duck skin and inside throughly, marinate for 10 hours. 4 z8 [' C* ~" p0 C" [, M$ y# C: u7 \2. Heat up oil, deep-fry the duck over low heat until golden brown, remove and drain./ ?( u' `! j/ O1 @, 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 }# S8 c$ N, t, D5.39.217.764. 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. : ]/ K' c0 Q9 [! jtvb now,tvbnow,bttvb - Z& G, b2 F }! k" ttvb now,tvbnow,bttvb
