原料：白条鸭（每只2.5斤）
Ingredients: White Striped Duck (2.5 pounds each)
香料秘方：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、荜拨5克、干辣椒5克。
Spice secret recipe: 35g of fennel, 30g of star anise, 25g of pepper, 25g of licorice, 25g of cinnamon, 25g of cardamom, 20g of angelica sinensis, 20g of sorghum ginger, 15g of cassia twig, 15g of magnolia flower, 15g of Codonopsis pilosula, 15g of Sannai, 10g of jasmine flower, 12g of sandalwood, 10g of Angelica dahurica, 10g of dried ginger, 10g of fragrant fruit, 10g of coriander seed, 8g of sand kernel, 8g of fragrant leaves, 8g of clove, 5g of acanthopanax bark, 5g of tangerine peel, 5g of cardamom, 5g of piper, and 5g of dried chili.
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 and set aside.
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 (per duck embryo): 30g scallions, 20g refined salt, 15g ginger, 10g white sugar, 9g monosodium glutamate, and 5 garlic cloves.
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, using 25-30 grams of spice powder. For example, to marinate 100 ducks, use 50 kilograms of water. Put 4 kilograms of ground spices into a bucket, stir well, turn to high heat, then turn to low heat and cook for 1.5 to 2 hours without adding a lid. Cook until the remaining 30 kilograms of water are turned off, and then use a fine sandcloth to filter the residue 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. For each duck, use a small portion of garlic, a section of scallions, and a slice of ginger to crush and shred. After placing them in a mixing bucket, mix 20 grams of refined salt, 9 grams of white sugar, and 10 grams of monosodium glutamate according to the ingredients used for each duck. Stir well in the cooked bucket and set aside.
3.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. Put the first batch of ducks into a bucket and marinate them with knives. After 10 minutes, put them into another bucket and place them in batches with the stomach facing up. Then pour the remaining ingredients into the bucket and marinate for 10 hours to taste. Flip the top two or three times in the middle and flip the bottom one to maintain a consistent taste.
4.如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。
4. In the summer, marinate the ducks in batches for 5 minutes and place them in another bucket with the stomach facing up. Then pour the remaining ingredients into the marinate for 1-2 hours and place them in the refrigerator.
炸鸭炉操作：
Operation of fried duck furnace:
1.倒油超过加热管，电源加热温度调到160℃；
1. Pour oil beyond the heating tube, and adjust the heating temperature of the power supply to 160 ℃;
2.等温度达到160℃时放入鸭子，鸭头不要放进去，先炸5分钟，再全部放入油锅内，盖紧盖子，再按时间清零；
2. When the temperature reaches 160 ℃, put the duck in. Do not put the duck head in. First fry for 5 minutes, then put it all into an oil pot, cover tightly, and reset according to time;
3.18分钟出锅，出锅时要先放气（炸鸭炉有出气孔），再卸盖，注意；
Take 3.18 minutes to release the pan. When releasing the pan, first release the air (there are air vents in the frying duck stove), and then remove the cover. Pay attention to safety;
4.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。
4. One spare tool refrigerator, two stainless steel buckets, one leaking spoon, one roll of gauze, one spoon and three large plastic buckets.
5.底油约30斤，其中25斤为色拉油，5斤为棕榈油。
5. The base oil is about 30 kilograms, of which 25 kilograms are salad oil and 5 kilograms are palm oil.
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