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200g shallots (chopped)3 tbsp bean paste2 tbsp sugar1/2 tsp salt1 tbsp Shaoxing wine1/2 tbsp cornstarch solutions(for thickening)+ `3 q& m, Y# v$ D* [
* r' g' Y. Y. `5 d8 {: mtvb now,tvbnow,bttvbMARINADE . _2 }$ F+ h" S$ Ytvb now,tvbnow,bttvb1 tbsp five spice powder1 tbsp salt1/2 tbsp monosodium glutamate1 tsp dark soy sauce2 tbsp Shaoxing wine 5 _6 u0 A3 H/ r: K 3 \2 f9 b* ?1 F% r, _' [" IMETHOD - E; r; Q$ u! k2 r1 G1. Rinse duck and drain well. Rub marinade mixture all over the duck skin and inside throughly, marinate for 10 hours.公仔箱論壇5 e0 ^# w2 I2 L
2. Heat up oil, deep-fry the duck over low heat until golden brown, remove and drain.tvb now,tvbnow,bttvb% w2 A2 o. |) K+ w: T M0 o
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. & t. L0 w7 y6 v! d0 j4 a `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.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。4 `0 Y$ h9 k+ A E, K# I6 ]
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