; C, e6 ~, t. \! x" vTVBNOW 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。SEASONING5.39.217.763 J$ g6 D6 J5 P& z# g- H
200g shallots (chopped)3 tbsp bean paste2 tbsp sugar1/2 tsp salt1 tbsp Shaoxing wine1/2 tbsp cornstarch solutions(for thickening)tvb now,tvbnow,bttvb- `! d; u: w/ h8 }3 L! r/ C* t
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MARINADE # j j7 O3 c+ J% ^4 p1 tbsp five spice powder1 tbsp salt1/2 tbsp monosodium glutamate1 tsp dark soy sauce2 tbsp Shaoxing wine 1 e; A' U) w" v6 w; I ) r9 T/ P; Y% [, {1 B" I+ \" W1 e* `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。METHOD ! C# P& d* X+ q& P1. Rinse duck and drain well. Rub marinade mixture all over the duck skin and inside throughly, marinate for 10 hours. 5 ]1 ^2 n! x" j B. l5.39.217.762. Heat up oil, deep-fry the duck over low heat until golden brown, remove and drain.tvb now,tvbnow,bttvb! e: t* b |9 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. - k8 G% Q" ]# X& k0 T8 B4. 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) S( S0 h- ?. w+ J+ v6 H* h* S: k
