4 s7 Z3 L. ]& g9 I$ f( fMARINADE # M: Q) [7 ?: W4 X3 b( itvb now,tvbnow,bttvb1 tbsp five spice powder1 tbsp salt1/2 tbsp monosodium glutamate1 tsp dark soy sauce2 tbsp Shaoxing wine - x" E6 X( r( f) F' I( R% }tvb now,tvbnow,bttvb 0 q4 C6 Z% P1 X$ D; R/ i' w/ oMETHOD ! }* n m/ J* ?# A0 ?+ L1 z8 R) c1. Rinse duck and drain well. Rub marinade mixture all over the duck skin and inside throughly, marinate for 10 hours. , x: d$ a* P" r/ C. `- p/ J5.39.217.762. Heat up oil, deep-fry the duck over low heat until golden brown, remove and drain.5.39.217.768 L! |0 i! B) {6 [4 W
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. 8 y, z6 I. J# |" R) R, `9 O4. 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. 4 @* S. T9 N. h0 g$ a5.39.217.76& K$ U0 L; L$ y) u8 H
