特色古法滷鴨

材料
1 隻鴨
1 條(切片)青瓜

調味料
200 克(切碎)小蔥頭
3 大匙豆醬
2 大匙糖
1/2 小匙鹽
1 大匙紹興酒
1/2 大匙粟粉水

醃料
1 大匙五香粉
1 大匙鹽
1/2 大匙味精
1 小匙老抽
2 大匙紹興酒

做法
1. 將鴨洗淨，瀝乾，把醃料混合攪勻，並塗抹於鴨身內外，醃10小時。
2. 慢火把鴨炸至金黃色，取出瀝乾。
3. 燒熱5大匙的油，爆香蔥頭碎、豆醬，倒入2200毫升清水、糖、鹽、煮沸後，罝入炸好的鴨，慢火燜約30分鐘，
翻另一面再燜30分鐘、取出瀝乾，斬塊備用。
4. 將切片的青瓜擺在碟邊，把煮鴨的濃汁加入紹興酒、粟粉水芶芡拌勻，淋在鴨身即可。

INGREDIENTS

•1 duck
•1 cucumber (sliced)
SEASONING

•200g shallots (chopped)
•3 tbsp bean paste
•2 tbsp sugar
•1/2 tsp salt
•1 tbsp Shaoxing wine
•1/2 tbsp cornstarch solutions(for thickening)
MARINADE

•1 tbsp five spice powder
•1 tbsp salt
•1/2 tbsp monosodium glutamate
•1 tsp dark soy sauce
•2 tbsp Shaoxing wine

METHOD
1. Rinse duck and drain well. Rub marinade mixture all over the duck skin and inside throughly, marinate for 10 hours.
2. Heat up oil, deep-fry the duck over low heat until golden brown, remove and drain.
3. Heat up 5 tbsp oil in the preheated wok to sauté chopped shallots and bean paste, pour in 2200ml water, sugar, salt, bring to a boil, add in prefried duck, reduce to low heat, simmer for about 30 minutes, flip the duck over and simmer for further 30 minutes, remove and drain, cut into pieces. Keep aside.
4. Place the sliced cucumber on the edge of the plate. Pour in shaoxing wine in the sauce, thicken with corn starch solution, pour over to the duck. Serve hot.

Source : 馬來西亞路邊攤精選小食（系列2）