醉仙鸭和蒸香鸭是同一种吃食吗？当然不是一种了，蒸香鸭是由数30种调料，采用标准秘制配方加工而成，定时浸泡腌制后，采用炸鸭炉、电或气加热炸出炉，现场操作，观赏效果，色香味俱全，堪称炸鸭一绝。肥而不腻、口感酥软又是蒸香鸭的大特点。
Are Drunken Immortal Duck and Steamed Fragrant Duck the same food? Of course not one of them. Steamed fragrant duck is made from 30 different seasonings and processed using standard secret formulas. After soaking and marinating at regular intervals, it is fried in a frying furnace, electric or gas heating, and the on-site operation has excellent viewing effects. It has a perfect color, aroma, and flavor, making it a masterpiece of fried duck. Fat but not greasy, with a crispy and soft taste, are the main characteristics of steamed duck.
醉仙鸭由几十种中药精心选料，科学配方，定时腌制，低温高压而成，香气扑鼻色鲜味美，外脆内嫩，香酥爽口，食后具有消化健脾开胃，强筋壮骨，美容养颜，抗衰老多种功效。
Drunken Immortal Duck is carefully selected from dozens of traditional Chinese medicine ingredients, scientifically formulated, pickled at regular intervals, and made under low temperature and high pressure. It has a fragrant aroma, fresh color, and beautiful taste, with a crispy and tender exterior and a crispy and refreshing taste. After eating, it has various effects such as digestion, spleen and appetite strengthening, muscle strengthening, bone strengthening, beauty and anti-aging.
醉仙鸭从做法来看分为选鸭·洗鸭·改刀·煮料等料凉腌制。做醉仙鸭的步骤分为白条鸭白条鸭解冻、改刀、熬料、腌制、清洗、晾干、上锅、出锅等。第二天将腌制好的鸭洗净就可以炸鸭了，但光选料可就是一门很大的学问了，每一样料都分好与坏，不懂香料的就是拿着配方也做不出那味。
From the perspective of methods, Drunken Immortal Duck can be divided into selecting duck, washing duck, changing knife, cooking ingredients, and other ingredients for cold pickling. The steps to make Drunken Immortal Duck include thawing, cutting, boiling, pickling, cleaning, air drying, cooking, and removing from the pot. The next day, the pickled duck can be fried by washing it clean, but choosing the ingredients alone is a big learning. Each ingredient is divided into good and bad, and those who do not understand spices cannot make that flavor even with the formula.
醉仙鸭的参考做法：
Reference method for Drunken Immortal Duck:
食材：整只鸭
Ingredients: Whole duck
配料：豆蔻、白芷、草果、花椒、茴香、八角、桂皮、葱姜蒜、香叶、香菜
Ingredients: cardamom, Angelica dahurica, grass fruit, Chinese prickly ash, fennel, star anise, cinnamon, scallions, ginger, garlic, fragrant leaves, coriander
调料：酱油、甜面酱、豆瓣酱、茶油、盐、生抽
Seasonings: soy sauce, Tianmian sauce, Doubanjiang, tea oil, salt, soy sauce
时间：15小时
Time: 15 hours
1、鸭子宰杀以后掏空内脏，清洗干净。
1. After the duck is slaughtered, its internal organs are emptied and cleaned thoroughly.
2、用盐给鸭肉全身做个按摩，让盐分充分的和鸭肉融合，然后用麻油、酱油、各种香料和葱姜蒜把鸭肉腌制12小时以上。
2. Massage the whole body of the duck meat with salt, allowing the salt to fully blend with the duck meat. Then marinate the duck meat with sesame oil, soy sauce, various spices, and scallions, ginger, and garlic for more than 12 hours.
3、将腌制好的鸭肉清洗干净，去掉所有的调味料，用厨房用纸把鸭肉身上的水分擦干。
3. Wash the marinated duck meat thoroughly, remove all seasoning, and use kitchen paper to dry the water on the duck meat.
4、准备一口大锅，油温八成热时放入整只鸭进行炸制，鸭肉表面金黄酥脆就可以出锅了。
4. Prepare a large pot and fry the entire duck when the oil is 80% hot. The surface of the duck meat is golden and crispy, and it can be cooked.
5. Cut the duck meat into pieces with a knife, and make a dip with garlic, soy sauce, spicy millet, salt, and cilantro to serve. If there are any other matters, please come to our website http://www.zuixianya888.com Consult!
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