/ P) x* r0 F: e* D; TTVBNOW 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。調味料 5 a3 n9 w3 B" G7 l# k200 克(切碎)小蔥頭 4 L( s( _$ _) H4 N% j' K% W8 Mtvb now,tvbnow,bttvb3 大匙豆醬5.39.217.76, C5 K* u! B: [2 h
2 大匙糖( d8 {" l6 Y- D" F- a' N
1/2 小匙鹽 " d b) f: E P* P& N+ c; I4 g/ m1 大匙紹興酒1 U E5 I( Q* U
1/2 大匙粟粉水 {6 m5 {& U D7 a, Y7 T
公仔箱論壇" |" k2 ?' }% f, D6 c& Y H# v9 z 醃料% `& F4 b# @) O% a$ e- e9 E, d
1 大匙五香粉5.39.217.763 P# T$ y2 }& V, @- J$ P/ w- a, F
1 大匙鹽 }8 ` o7 K' @/ n1 j; z5.39.217.761/2 大匙味精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。2 [& ^9 F( T1 @# }4 t$ Y. _
1 小匙老抽' q9 Q. M7 o4 i* H; t+ W1 c
2 大匙紹興酒tvb now,tvbnow,bttvb, q" }2 t4 w5 t$ `, y. m% [
2 A D+ |7 M9 g( [8 V- W做法tvb now,tvbnow,bttvb! M0 u) p5 A, a [; {) Q+ z* y- ^( s
1. 將鴨洗淨，瀝乾，把醃料混合攪勻，並塗抹於鴨身內外，醃10小時。 6 r' \2 ]; ~( O1 n7 f3 L2. 慢火把鴨炸至金黃色，取出瀝乾。8 ?1 j5 Q& U+ R: I5 k
3. 燒熱5大匙的油，爆香蔥頭碎、豆醬，倒入2200毫升清水、糖、鹽、煮沸後，罝入炸好的鴨，慢火燜約30分鐘，公仔箱論壇7 j4 F$ }3 D7 ~+ ?. ^+ T# p& y7 F3 d
翻另一面再燜30分鐘、取出瀝乾，斬塊備用。5.39.217.76, \8 S6 z2 }3 e; }& r9 M8 L
4. 將切片的青瓜擺在碟邊，把煮鴨的濃汁加入紹興酒、粟粉水芶芡拌勻，淋在鴨身即可。公仔箱論壇* o: k. l4 c* ~* [6 w1 y& J7 V
! C4 s1 g, B$ Q, [0 j! `! kINGREDIENTS 5 L1 Z7 J# h: I6 E公仔箱論壇1 duck1 cucumber (sliced) ' {1 w. {# J9 K" H ( ~- h; v m+ Q* j' ISEASONING, s& d0 V# u1 \( @8 G
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+ G+ h; c; C% i3 P' e- H s9 G$ T$ y) |0 C
2 a( \# V% m6 A- R8 ]; f6 i$ G5.39.217.76MARINADE 3 y3 m) `: @$ D8 Rtvb now,tvbnow,bttvb1 tbsp five spice powder1 tbsp salt1/2 tbsp monosodium glutamate1 tsp dark soy sauce2 tbsp Shaoxing wine5.39.217.763 n6 I, q/ {) n0 p- t- C% F+ Q4 I2 T
5.39.217.76" h5 W8 T9 W1 [% v6 g METHODtvb now,tvbnow,bttvb/ q: a& h- p `$ J! v1 _
1. Rinse duck and drain well. Rub marinade mixture all over the duck skin and inside throughly, marinate for 10 hours.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。, e7 O8 V& }+ ^
2. Heat up oil, deep-fry the duck over low heat until golden brown, remove and drain.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。! q4 Q! K" r; N/ K
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. / ], k7 P7 R' `公仔箱論壇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.( a: p# F' c2 [: ]8 z
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