& _! K' Y' q# o* V0 V7 VINGREDIENTSTVBNOW 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。8 S6 x/ r/ Q+ n8 {
1 duck1 cucumber (sliced) : h; i1 c% C1 ?6 y1 ]" G# i8 B% \* g& Y
SEASONING & m) f+ @. ^; a }; ?8 X. xtvb now,tvbnow,bttvb200g shallots (chopped)3 tbsp bean paste2 tbsp sugar1/2 tsp salt1 tbsp Shaoxing wine1/2 tbsp cornstarch solutions(for thickening) * m; H+ f& z9 I9 P3 b& W1 U2 k0 G' I$ g- \2 `- A
MARINADE/ t2 }. z/ U( [0 [% L# d
1 tbsp five spice powder1 tbsp salt1/2 tbsp monosodium glutamate1 tsp dark soy sauce2 tbsp Shaoxing wine - ~) \# k' z% n( V* }6 ^/ [+ j: P1 i/ V METHOD! |) @; \% S& {, `
1. Rinse duck and drain well. Rub marinade mixture all over the duck skin and inside throughly, marinate for 10 hours. 8 t' o1 n3 P K7 J% R( v7 g: B2. Heat up oil, deep-fry the duck over low heat until golden brown, remove and drain.8 Y" u9 F! o/ v. Y$ ]
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. ! b* K o ^7 y* U' U4. 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. . b% t, ^3 x( Q$ z1 C: V" N5 uwww1.tvboxnow.com - a. G5 G+ U5 V1 ^' ~/ c+ ^0 g3 @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。
