{"id":1135,"date":"2012-11-22T12:26:25","date_gmt":"2012-11-22T04:26:25","guid":{"rendered":"http:\/\/letscookchinesefood.com\/?p=1135"},"modified":"2015-05-22T15:00:09","modified_gmt":"2015-05-22T07:00:09","slug":"chinese-recipe-deep-fried-bombay-duck","status":"publish","type":"post","link":"http:\/\/letscookchinesefood.com\/en\/chinese-recipe-deep-fried-bombay-duck\/","title":{"rendered":"Chinese Recipe : Deep-fried Bombay duck"},"content":{"rendered":"

<\/p>\n

\"\"<\/a><\/span><\/p>\n

\"\"<\/a><\/span><\/p>\n\n\n\n\n\n\n\n
\u00a0Bombay duck :<\/span><\/td>\n\u00a01200g (about 13 whole fishes) \/ 600g (Fillet)<\/span><\/td>\n<\/tr>\n
\u00a0Salt :<\/span><\/td>\n\u00a01\/2 tsp<\/span><\/td>\n<\/tr>\n
\u00a0White Pepper :<\/span><\/td>\n\u00a0Pinch<\/span><\/td>\n<\/tr>\n
\u00a0Egg White :<\/span><\/td>\n\u00a01<\/span><\/td>\n<\/tr>\n
\u00a0Flour :<\/span><\/td>\n\u00a01 cup<\/span><\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

\"\"<\/a><\/span><\/p>\n\n\n\n\n
\u00a0\"\"<\/a><\/span><\/td>\n\u00a0\"\"<\/a><\/span><\/td>\n<\/tr>\n
\u00a0\"\"<\/a><\/span><\/td>\n\u00a0\"\"<\/a><\/span><\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n