( F' f( S4 C: ?) Vtvb now,tvbnow,bttvbSEASONING' w r$ h( X* P0 H" M5 y9 ?! X
200g shallots (chopped)3 tbsp bean paste2 tbsp sugar1/2 tsp salt1 tbsp Shaoxing wine1/2 tbsp cornstarch solutions(for thickening)3 f) E& t" h1 _
$ P) \+ ^7 {2 M7 o/ O
MARINADE * ?6 k3 V) Q8 k& _# mtvb now,tvbnow,bttvb1 tbsp five spice powder1 tbsp salt1/2 tbsp monosodium glutamate1 tsp dark soy sauce2 tbsp Shaoxing wineTVBNOW 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。2 ^: a% `; \3 C) W, U- h( i
公仔箱論壇3 m: L' S9 M& t: `8 a" ?5 C METHOD / ^$ v" a) J, ]: J1 ^$ jTVBNOW 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。1. Rinse duck and drain well. Rub marinade mixture all over the duck skin and inside throughly, marinate for 10 hours. ( ]3 e) @* A6 a b2. Heat up oil, deep-fry the duck over low heat until golden brown, remove and drain.公仔箱論壇3 r- I: O- N8 G. S k3 q6 b
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.tvb now,tvbnow,bttvb8 l# b9 h7 x9 H8 x: Q& @4 I
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.2 t9 p( Z# g6 L$ V6 x
