正宗醉仙鸭采用与现代工艺相结合，具生产效益；口感外酥里嫩，色泽金黄，肥美鲜嫩，满街飘香，闻着香、吃着更香，醉仙鸭精选20多种中药材泡制而成，它市场广、投资小、利润高、风险低，适合个人创业。

The combination of authentic drunken duck and modern technology has production benefits; The taste is crisp outside and tender inside, golden in color, fat, fresh and tender, fragrant all over the street, smelling and eating more fragrant. Drunken duck is made from more than 20 kinds of Chinese medicinal materials. It has a wide market, small investment, high profit and low risk, and is suitable for personal entrepreneurship.

醉仙鸭加盟公司在长期的醉仙鸭技术研发中投入了大量精力与经费，对醉仙鸭进行了深入细致的研究与改进。我们发现，在消费心理中，所谓中草药配料采用越多，越是科学健康的，这其实是一个经营者与消费者的科学误区。

The company has invested a lot of energy and funds in the long-term research and development of Zuixian duck technology, and has conducted in-depth and detailed research and improvement on Zuixian duck. We find that in consumer psychology, the more Chinese herbal ingredients are used, the more scientific and healthy they are. This is actually a scientific misunderstanding between operators and consumers.

关键是如何采用科学的原料配比，用更科学的方法去研究健康的产品。我们在醉仙鸭核心材料配比中，采用科学健康的中医药理论，以温补为基本原理，把更早的三十几种原料浓缩为二十几种材料配方，减少了原有复杂的配制过程和制作成本，其品味更加独特，经营成本更加低廉，营养更加科学健康。

The key is how to use scientific raw material ratio and use more scientific methods to study healthy products. In the core material proportion of Zuixian Duck, we adopt the scientific and healthy theory of traditional Chinese medicine and the basic principle of warming and tonifying to concentrate more than 30 kinds of raw materials into more than 20 kinds of material formula, reducing the original complex preparation process and production costs, its taste is more unique, the operating cost is lower, and the nutrition is more scientific and healthy.

做醉仙鸭的步骤分为鸭解冻、改刀、熬料、腌制、清洗、晾干、上锅、出锅等。做好醉仙鸭，关键的三个要点必不可少：

The steps of making Zuixian duck include thawing, knife changing, cooking, salting, cleaning, drying, cooking, etc. To do a good job of Drunken Duck, three key points are essential:

一是配方，配方不正宗，做出来的茶油鸭色、香、味肯定会大打折扣；

First, the formula is not authentic, and the color, aroma and taste of the tea-oil duck will be greatly reduced;

二是腌制，光有好的配方还不行，腌制也很重要，腌不好鸭子就不能很好的入味；

Second, salting. It is not enough to have a good formula. It is also very important to marinate. If the duck is not marinated well, it will not taste well;

三是操作，设备操作看似简单，但操作不当炸出来的鸭子颜色就会出现偏差，口感也会不好，同时炸的过程也是飘香的过程。色、香、味俱佳，才能使生意兴隆火爆。

The third is operation. The operation of the equipment seems simple, but the color of the fried duck will deviate and the taste will be bad if the operation is improper. At the same time, the frying process is also a fragrant process. Only with good color, fragrance and taste can business prosper.

做好醉仙鸭，关键的三个要点就讲解完毕了，您对有怎样的想法呢？可以随时联系我们http://www.zuixianya888.com做咨询了解分享！

To do a good job of drunken duck, the three key points have been explained. What do you think? Feel free to contact us http://www.zuixianya888.com Consultation, understanding and sharing!