% h# E: }: I: s- u9 j/ n5.39.217.77:8898調味料：公仔箱論壇* S( Q3 C2 \7 f J% {) F* H$ o
醬油......1湯匙8 M0 o. K9 n$ k+ B. \! T5 P) B
薑片......10片tvb now,tvbnow,bttvb. ]; `+ V7 h* X; z1 q2 m
松茸精......1茶匙: f4 l' E% p# K. t& \: p
鹽......1/2 茶匙 1 B5 f, h, W0 v [tvb now,tvbnow,bttvb ! C2 I" R$ b8 K% D8 r8 Z, B7 r8 Z5.39.217.77:8898烹飪過程：+ Z9 M2 Y+ P1 U/ y4 X
01. 將鴨塊洗淨、抹干水份後，待用。3 u9 i1 \0 a/ I5 S- c
02. 熱鍋，加入3湯匙的食油，待熱後，用中火略炒加入薑片，再加入蔥茸拌炒，最後加入蒜茸炒至香；接著倒入鴨塊及沙茶醬，炒至香，之後加入清水及所有的調味料，拌均後，上蓋，繼續煮至滾。 % t/ \) h8 O' U$ `: {1 `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。03. 待滾後，轉小火再燜煮40分鐘，至鴨肉鬆軟即可，盛起上桌。 L; d/ i* W0 {+ ~( Y公仔箱論壇 - r) V ^7 Z9 ]' V( DServes : 4 - 55.39.217.77:8898/ @: ]/ S1 [/ L# J
& I/ `, m- A, W* J0 x# xIngredients A:公仔箱論壇4 ]4 g, t# X: u6 M; M
half a duck, cut into pieces & `& P1 ]* o" G# ^' X+ b) d公仔箱論壇600ml water ! M) ?/ a& {6 `9 O& G$ W5.39.217.77:8898# W- u2 N. ~/ Z9 g) y& y Ingredients B : & N/ j$ C. K$ @# E; h$ Dtvb now,tvbnow,bttvb2 tbsps barbeque sauce + ^: e7 @! [5 l, e' k5 itvb now,tvbnow,bttvb5 onions, crushedTVBNOW 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。% t3 J+ ]# a$ V6 e0 G4 {4 U# O
5 garlic, crushed公仔箱論壇# g* j3 U/ R* J& u) a8 o i7 {
1 } g* `( R L# {7 O+ [$ \9 h Seasoning : / ?; {" _ H r) ` s8 f) j! Btvb now,tvbnow,bttvb1 tbsp soy saucetvb now,tvbnow,bttvb, t0 N; F0 t1 D8 r1 K# G
10 slices ginger5.39.217.77:88984 A: }- t Y3 u6 Q# J8 H6 S8 K/ Y
1 tsp Agaricus Blazei Murill extract powder * refer to helpful hints5.39.217.77:8898' L. m A3 ?& A; ]" L
1/2 tsp salt公仔箱論壇3 `6 {% m- e F9 O) o$ D- l: T
5.39.217.77:8898- G6 r$ x3 b. W- E; ?5 C Method :5.39.217.77:8898" R e. r: q8 i/ `$ W
0 1. Clean the duck pieces and wipe them dry. Leave aside.公仔箱論壇9 S0 d/ i5 Z# Z( l* U& N
02. Heat 3 tbsps of oil in a wok, stir in ginger slices over mediumheat, then add crushed onions and crushed garlic, saut? until & _' K, N" @/ y9 C0 P$ r- B: a公仔箱論壇fragrant. Put in the duck pieces and barbeque sauce, saute until fragrant, add water and all seasonings. Mix well, cover' S0 o7 N2 l, T1 T/ W
with a lid, stew until it boils.5 y! b% S6 Z! m& s6 Q! N
03. When the gravy boils, reduce heat to low and stew for 40 minutes until the duck is tender, then serve. * u2 Q8 K8 A, `3 W3 c" L$ T7 ]. Z) X4 \7 J* ^: P2 g
