3 H _/ U6 ]! {3 f/ i! Z+ X9 dINGREDIENTS- p k/ r( K3 H& G* L
1 duck1 cucumber (sliced): x% U. G+ F4 [. {2 ]9 j
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SEASONING , ^- y8 z4 ]; M200g shallots (chopped)3 tbsp bean paste2 tbsp sugar1/2 tsp salt1 tbsp Shaoxing wine1/2 tbsp cornstarch solutions(for thickening)5.39.217.76% _* f' i) R% |9 p5 J& G
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MARINADE" j. f2 d- U. o* u9 T
1 tbsp five spice powder1 tbsp salt1/2 tbsp monosodium glutamate1 tsp dark soy sauce2 tbsp Shaoxing wine 8 T, K' K' d" S" pTVBNOW 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。 & E4 C3 u8 e" T B. F公仔箱論壇METHOD" b; @) d' b) [/ ~% E
1. Rinse duck and drain well. Rub marinade mixture all over the duck skin and inside throughly, marinate for 10 hours. : y! v9 R' q* p) X$ U5 w公仔箱論壇2. Heat up oil, deep-fry the duck over low heat until golden brown, remove and drain.tvb now,tvbnow,bttvb, k3 j% \% b% ~4 i4 O3 f
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. ) n* T1 L, ]9 W3 s6 m. VTVBNOW 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. 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. ! K. ^" p5 x( \, P& E" _公仔箱論壇4 V$ ]4 b7 n+ i- g3 J
