' `5 |' r$ r: q/ O. v公仔箱論壇SEASONINGtvb now,tvbnow,bttvb4 X( f4 r: @5 n1 H
200g shallots (chopped)3 tbsp bean paste2 tbsp sugar1/2 tsp salt1 tbsp Shaoxing wine1/2 tbsp cornstarch solutions(for thickening) * l+ h- ]5 H6 D" F! q2 h, U! `公仔箱論壇公仔箱論壇( e* X3 S0 U" ^- V: ?( R
MARINADE 7 d' W6 t0 G- o0 w. X! S6 }1 tbsp five spice powder1 tbsp salt1/2 tbsp monosodium glutamate1 tsp dark soy sauce2 tbsp Shaoxing wine5.39.217.76/ }1 q+ C) O3 d; F
: I; b# Q; p- P+ f+ d# \( W5.39.217.76METHOD : g# c4 G2 `5 ]8 v2 Gtvb now,tvbnow,bttvb1. Rinse duck and drain well. Rub marinade mixture all over the duck skin and inside throughly, marinate for 10 hours.3 ]* V" i% Y1 Z% I: L
2. Heat up oil, deep-fry the duck over low heat until golden brown, remove and drain.9 j& G8 i6 x4 D- m
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.公仔箱論壇$ x" {# X/ Y( W2 v; K$ h9 Y
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.tvb now,tvbnow,bttvb+ @" S1 p; {" t* l6 c
