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7 D: F: ?# O: R( b. g4 z, S& t) v公仔箱論壇SEASONING 9 f7 E8 |" V/ Y200g shallots (chopped)3 tbsp bean paste2 tbsp sugar1/2 tsp salt1 tbsp Shaoxing wine1/2 tbsp cornstarch solutions(for thickening) $ a1 D( g$ C% H* r8 N1 x% ^# {. NTVBNOW 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。 ) E2 a* s% K4 v8 X5.39.217.76MARINADETVBNOW 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。7 a2 p5 }$ ?0 X6 P h* D
1 tbsp five spice powder1 tbsp salt1/2 tbsp monosodium glutamate1 tsp dark soy sauce2 tbsp Shaoxing wine F2 ?' D: x& ~& R! } " [+ n. E: }+ z9 Q' |: nMETHODtvb now,tvbnow,bttvb1 c0 H- I2 J1 S; q4 b& T* x
1. Rinse duck and drain well. Rub marinade mixture all over the duck skin and inside throughly, marinate for 10 hours. ' ?8 }" a3 \8 r1 j! u q" G8 C2. Heat up oil, deep-fry the duck over low heat until golden brown, remove and drain. / g d& J& u6 U* P公仔箱論壇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.. w) z$ O/ k5 p' Q" l% j
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. ! O( r; X1 N5 z/ m% D9 N6 g Mtvb now,tvbnow,bttvb公仔箱論壇 q n% q8 `0 z f
