Among the numerous Zuixian duck franchisees, the core point lies in the formula and some exclusive skills, which can be understood as the core competitiveness. Because of the popularity of the Internet, the formula of Zuixian duck is no secret, but with the development of the times, the taste of Zuixian duck is constantly evolving.

原料：

Raw materials:

白条鸭（每只2.5斤）

White striped duck (2.5 Jin each)

香料秘方：

Secret recipe of spices:

小茴香35克、八角30克、花椒25克、甘草25克、肉桂25克、白蔻25克、当归20克、高良姜20克、桂枝15克、辛夷花15克、党参15克、三奈15克、茉莉花10克、檀香12克、白芷10克、干姜10克、香果10克、香菜籽10克、砂仁8克、香叶8克、丁香8克、五加皮5克、陈皮5克、草蔻5克、荜菝5克、干辣椒5克。

Fennel 35g, star anise 30g, prickly ash 25g, licorice 25g, cinnamon 25g, cardamom 25g, angelica 20g, galangal 20g, cinnamon 15g, Magnolia 15g, Codonopsis pilosula 15g, Sannai 15g, jasmine 10g, sandalwood 12g, Angelica dahurica 10g, dried ginger 10g, Xiangguo 10g, coriander 10g, Amomum villosum 8g, Xiangye 8g, clove 8g, Wujiapi 5g, Chenpi 5g, caokou 5g 5 grams of Piper and 5 grams of dry pepper.

注：以上所有香料全粉碎成颗粒状，备用。

Note: all the above spices are crushed into granules for standby.

调味料：每只鸭胚：葱30克、精盐20克、生姜15克、白砂糖10克、味精9克、蒜瓣5个。

Seasoning: each duck embryo: 30g green onion, 20g refined salt, 15g ginger, 10g sugar, 9g monosodium glutamate, 5 garlic.

制作流程：

Production process:

1、每次做一只鸭子，用香料粉25~30克。例如：腌制100只鸭子就用水50公斤，用4斤磨好的香料放入桶中，搅拌均匀，上火，大火烧开后转小火煮1.5~2小时，不用加锅盖，煮到剩下30斤水关火，然后用细砂布过滤残渣扔掉。

1. Make one duck at a time with 25-30g spice powder. For example: pickle 100 ducks with 50 kg of water, put 4 kg of ground spices into the bucket, stir evenly, heat up, bring to a boil over high heat, then turn to low heat to cook for 1.5 ~ 2 hours, do not add the lid, boil until 30 kg of water is left, turn off the heat, and then filter the residue with a fine emery cloth and throw it away.

2、每一只鸭子用蒜一小半、大葱一段、姜一片拍碎切丝，放入料桶后，按每一只鸭子的用料：精盐20克，白砂糖9克，味精10克，放入已煮好的料桶内搅拌均匀备用。

2. Each duck is shredded with a small half of garlic, a section of scallion and a piece of ginger, and then put into the material barrel. According to each duck's material: 20g refined salt, 9g white granulated sugar and 10g monosodium glutamate, put them into the cooked material barrel and stir well.

3、第1批鸭子改刀放入桶内腌制，10分钟后放入另一桶内，按分批放好，肚子朝上，再把剩下的原料倒入腌制10小时入味，中途翻动两三次，把上面的翻到下面，以保持口味一致。

3. The first batch of ducks should be salted in a bucket with a knife. 10 minutes later, they should be put in another bucket. They should be put in batches with the stomach facing up. Then the remaining raw materials should be poured into the bucket and salted for 10 hours. Turn them two or three times to keep the same taste.

醉仙鸭技巧

Techniques of drunken duck

炸鸭炉操作：

Duck frying furnace operation:

1、倒油超过加热管电源加热温度调到160度。

1. Pour the oil over the heating tube and adjust the heating temperature to 160 ℃.

2、如：两项电炸鸭子25分钟，三项电炸20分钟。

2. For example: two electric frying ducks for 25 minutes, three electric frying for 20 minutes.

3、等温度到160度时放入鸭子脑袋不要放进去，先炸5分钟，再全部放入油锅内，盖子盖紧，再按时间清零。

3. When the temperature reaches 160 degrees, put the duck's head in, don't put it in. Fry it for 5 minutes first, then put it all into the oil pan, cover tightly, and then clear according to the time.

4、18分钟出锅，出锅时要先放气，（炸鸭炉有出气孔）再卸盖，注意。

4. 18 minutes out of the pot, out of the pot when the first gas (fried duck furnace with air holes) and then remove the cover, pay attention to safety.

5、所备用的工具冰箱一台，不锈钢桶两个，漏勺一把，纱布一卷，勺子一把加的一个大塑料桶三个。

5. The spare tools include a refrigerator, two stainless steel buckets, a leaky spoon, a roll of gauze, a spoon and three large plastic buckets.

6、底油约30斤，其中25斤为色拉油，5斤为棕榈油。

6. The base oil is about 30 jin, of which 25 Jin is salad oil and 5 jin is palm oil.

醉仙鸭技巧:

Skill of drunk duck:

夏季分批把鸭子腌制5分钟，放入另一个桶内，肚子朝上，再把剩下的原料倒入腌制1~2小时，放入冰箱。

In summer, marinate the ducks in batches for 5 minutes, put them in another bucket, belly up, and then pour the remaining raw materials into the marinate for 1-2 hours, and put them in the refrigerator.