我们经常能够看到有关于鸭类的饮食店出现在大众的视线中，不同的做法和相同的美味都是消费者一直坚持进行品尝的原因之一。那你知道
醉仙鸭整只鸭的做法吗？下面来讲讲简单的做法，供您参考！
We can often see restaurants about ducks appearing in the public's eyes. Different practices and the same delicacies are one of the reasons why consumers have always insisted on tasting. Do you know how to make drunk immortal duck whole? Now let's talk about simple methods for your reference!
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, strawberry, Chinese prickly ash, fennel, anise, cinnamon, onion, ginger, garlic, parsley
调料：酱油、甜面酱、豆瓣酱、茶油、盐、生抽
Spices: soy sauce, sweet flour paste, bean paste, tea oil, salt, soy sauce
时间：15小时
Time: 15 hours
做法：
Practice:
1、鸭子宰杀以后掏空内脏，清洗干净。
1. After the ducks are slaughtered, their internal organs are emptied and cleaned.
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 with salt so that the salt is fully mixed with the duck, and then marinate the duck with sesame oil, soy sauce, various spices and onions, 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. Clean the cured duck, remove all seasonings, and dry the duck with kitchen paper.
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 big pot. When the oil is 80% hot, put the whole duck into it for frying. The duck is golden and crisp on the surface.
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 into pieces with a knife and dip it in water with garlic, soy sauce, millet, salt and parsley powder.
厨房必备诀窍：
Kitchen tips:
1、鸭肉腌制时间越长越入味，切不可腌制时间过短。
1. The longer the duck is salted, the more delicious it is. Do not salte it too short.
2、家中的锅具没办法把整只鸭放进去炸制的话，可以先剁成块再炸制。
2. If there is no way to put the whole duck in the pot, you can chop it into pieces before frying.
3、炸鸭肉时油温不能太高，更不能过低，否则影响鸭肉口感和熟度。
3. When frying duck meat, the oil temperature should not be too high or too low, otherwise the taste and maturity of duck meat will be affected.
The essence of this drunken immortal duck lies in pickling. The so-called spices are actually Chinese herbs. It can be imagined that this hard dish must absorb the essence of various Chinese herbs in the process of pickling, and take a bite of crispy skin, tender meat, delicious taste, and crisp bone! If you want to taste it, please come here http://www.zuixianya888.com Message consultation!
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