醉仙鸭这个可以用微波炉加热，也可以烤箱加热或柴火加热。

Drunken Immortal Duck can be heated in a microwave, oven, or firewood.

微波炉加热放在一个盘子里，用保鲜膜包上，在加热加热的过程中，注意观察，以免温度过高烤焦。

It is best to place the microwave in a plate and wrap it with cling film. During the heating process, pay attention to observation to avoid overheating and scorching.

柴火灶加热的话，先把削成片状的烤鸭倒到热锅当中，再用铲子来回地翻动，待煸炒1~2分钟之后将其控出油，再装盘即可食用。炒的时间不宜过长，否则皮焦肉老，风味全无。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,深受广大消费者欢迎。

If using a firewood stove to heat up, first pour the sliced roast duck into a hot pot, then stir fry back and forth with a shovel for 1-2 minutes, then control the oil out, and then put it on a plate for consumption. The frying time should not be too long, otherwise the skin will be burnt and the meat will age, and the flavor will be completely lost. Drunken Immortal Duck is carefully selected from dozens of traditional Chinese medicine ingredients, scientifically formulated, marinated at regular intervals, and made under low temperature and high pressure. It has a fragrant and delicious aroma, crispy on the outside and tender on the inside, and is crispy and refreshing. After consumption, it has various effects such as digestion, spleen strengthening, appetite opening, strengthening tendons and bones, beauty and anti-aging, and is highly welcomed by consumers.

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, Sichuan pepper, 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, sweet noodle sauce, Douban sauce, tea oil, salt, light 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 slaughtering the duck, empty its internal organs and clean them 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 entire body of the duck meat with salt, allowing the salt to fully blend with the 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 whole duck when the oil temperature is 80% hot. The duck meat will have a golden and crispy surface, and it can be cooked.

5、鸭肉改刀切成块，用蒜、酱油、小米辣、盐和香菜末做个蘸水，就可以上桌了。

5. Cut the duck meat into pieces with a knife, dip it in water with garlic, soy sauce, millet, salt, and cilantro, and it's ready to serve.