( k3 c9 B; \: h CSEASONING 5 s% h% z4 q; G- e& ]& x* s200g shallots (chopped)3 tbsp bean paste2 tbsp sugar1/2 tsp salt1 tbsp Shaoxing wine1/2 tbsp cornstarch solutions(for thickening)7 f9 y" i" f5 n, C4 d0 ~
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MARINADE ' V8 T2 ^) W# `& }1 tbsp five spice powder1 tbsp salt1/2 tbsp monosodium glutamate1 tsp dark soy sauce2 tbsp Shaoxing wine / h, Z( M8 _+ f( d4 T) v% b3 W5.39.217.772 H" Q* c1 O& H. T* w0 t6 P" a% } METHOD5.39.217.77, l0 Z4 l: c$ t" h
1. Rinse duck and drain well. Rub marinade mixture all over the duck skin and inside throughly, marinate for 10 hours. 2 R" x0 Q! y; [, Z9 y2. Heat up oil, deep-fry the duck over low heat until golden brown, remove and drain.公仔箱論壇- a$ `9 l0 c+ G0 B, r7 J
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. 4 {( ^* t/ A1 m+ CTVBNOW 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.5 o7 h! }% t9 p N
