Among many Zuixian ducks, the core point lies in the formulation and some 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 also evolving.

原料：

Raw materials:

白条鸭（每只2.5斤）

White striped duck (2.5 kg 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。

35g fennel, 30g star anise, 25g prickly ash, 25g licorice, 25g cinnamon, 25g cardamom, 20g angelica, 20g Alpinia officinalis, 15g Cinnamon Twig, 15g magnolia flower, 15g Codonopsis pilosula, 15g Sannai, 10g jasmine, 12g sandalwood, 10g Angelica dahurica, 10g dried ginger, 10g fragrant fruit, 10g rapeseed, 8g Amomum villosum, 8g fragrant leaf, 8g clove, 5g acanthopanax bark, 5g tangerine peel, 5g cardamom 5 grams of Piper China L and 5 grams of dried 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 white granulated 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 with 25 ~ 30g spice powder. For example, when marinating 100 ducks, use 50 kg of water, put 4 kg of ground spices into the bucket, stir evenly, light the fire, boil over a high fire and turn to a low fire for 1.5 ~ 2 hours without adding a pot cover. Turn off the fire until there is 30 kg of water left, 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 green onion and a piece of ginger. After putting them into the bucket, put them into the cooked bucket according to the materials of each duck: 20g refined salt, 9g white granulated sugar and 10g monosodium glutamate, and stir them evenly for standby.

3、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. Change the knife and marinate the duck in a barrel. After 10 minutes, put it in another barrel. Place it in batches with the stomach facing up. Then pour the remaining raw materials into the barrel for 10 hours, turn them two or three times in the middle, and turn the top to the bottom to keep the same taste.

醉仙鸭技巧

Drunken fairy duck skills

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 items of electric frying duck for 25 minutes and three items of electric frying duck 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 ℃, don't put it in the duck head. Fry it for 5 minutes, then put it all into the oil pan, cover it tightly, and then clear it 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，注意安 全。

4. Take out the pot in 18 minutes. When taking out the pot, vent first (there is an air outlet in the duck frying furnace) 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 barrels, a leaky spoon, a roll of gauze, a spoon and three large plastic barrels.

6、底油约30斤，其中25斤为色拉油，5斤为棕榈油。

6. The bottom oil is about 30 kg, of which 25 kg is salad oil and 5 kg is palm oil.

醉仙鸭技巧:

Drunken fairy duck skills:

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 for 5 minutes in batches, put them in another bucket with the stomach up, and then pour the remaining raw materials into the marinate for 1 ~ 2 hours and put them in the refrigerator.