% [) a. s9 V% B6 w( D# x2 I: k1 q5.39.217.76INGREDIENTS 7 r. f0 Q3 @0 U& F" r公仔箱論壇1 duck1 cucumber (sliced) 4 R- u9 H* I. {' `公仔箱論壇公仔箱論壇+ z* c4 q, X W5 l3 _' Z2 m
SEASONING公仔箱論壇- | z" I/ e1 |2 ]. `
200g shallots (chopped)3 tbsp bean paste2 tbsp sugar1/2 tsp salt1 tbsp Shaoxing wine1/2 tbsp cornstarch solutions(for thickening)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。: K7 G# Z/ L- b Z
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MARINADE 2 b; { ?0 c% d- b# }1 v1 tbsp five spice powder1 tbsp salt1/2 tbsp monosodium glutamate1 tsp dark soy sauce2 tbsp Shaoxing wine 1 a( J- p2 b& l# o3 r( n4 T4 C/ |tvb now,tvbnow,bttvb& A) A/ c7 e! @) D METHOD 7 F/ q% H- p2 c' t5 y1. Rinse duck and drain well. Rub marinade mixture all over the duck skin and inside throughly, marinate for 10 hours.1 v: @7 |- U+ R- E) j- p. B
2. Heat up oil, deep-fry the duck over low heat until golden brown, remove and drain. . m/ Z" R" J- x* C) Q3. 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.公仔箱論壇. s' O1 B% V- H4 @* Q
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.5.39.217.76. M% _6 d9 }0 g6 x
