主料：鸭1只（约重1500克）。
Ingredients: 1 duck (weighing approximately 1500 grams).
配料：鲜红椒、青椒各50克。
Ingredients: 50 grams of fresh red pepper and 50 grams of green pepper each.
调料：猪油75克、红油、子姜各25克、香油5克、啤酒1瓶、香味1克、草果2颗、八角、桂皮各3克、蒜子10粒、水淀粉15克、葱10克、阿香婆酱50克、盐5克。
Seasoning: 75 grams of lard, 25 grams of red oil, 25 grams of ginger, 5 grams of sesame oil, 1 bottle of beer, 1 gram of fragrance, 2 pieces of grass fruit, 3 grams of star anise, 3 grams of cinnamon, 10 pieces of garlic seeds, 15 grams of water starch, 10 grams of scallions, 50 grams of Axiangpo sauce, and 5 grams of salt.
制法方法：
Preparation method:
1、鸭宰杀、去毛及内脏、洗净、沥干水，将鸭头、鸭翅、鸭掌砍下，鸭肉剁成4厘米见方的块，一同入沸水锅稍烫，青、红椒洗净去籽去蒂，切滚刀块葱切段。
1. Slaughter ducks, remove hair and viscera, wash and drain water. Chop off duck head, wings, and feet, and chop duck meat into 4 cm square pieces. Heat them together in a boiling water pot, wash green and red peppers, remove seeds and stalks, and cut into scallions with a rolling knife.
2、净锅置旺火上，放油烧六成热，下子姜片、桂皮、八角、草果、香叶煸出香味，加阿香婆酱、盐、鸭块、鸭头、鸭翅、鸭掌煸炒入味，加大蒜子、啤酒烧开，撇去浮沫，用小火煨酥烂时出锅。
2. Place a clean pot on high heat, heat with oil until 60% hot, stir fry ginger slices, cinnamon, star anise, grass fruits, and fragrant leaves to create a fragrant aroma, add A-xiangpo sauce, salt, duck pieces, duck heads, duck wings, and duck feet to taste, add garlic and beer to boil, skim off the foam, and simmer over low heat until crispy and rotten, then remove from the pot.
3、净锅置旺火上，放红油烧热，再倒入煨好的鸭、青红椒焖约2分钟，用湿淀粉调稀勾薄芡，待汤汁稠浓，淋香油，撒葱段翻匀，装盘即成。
3. Place a clean pot on high heat, heat up with red oil, then pour in the simmered duck and green and red peppers and simmer for about 2 minutes. Dilute with wet starch and thicken with a thin hook. Wait for the soup to thicken, drizzle with sesame oil, sprinkle with scallions, stir well, and serve on a plate.
The recipe for Drunken Immortal Duck:
1、4－5磅鸭一只，宰好取出内脏洗净
1. 4-5 pounds of duck, slaughtered, taken out and cleaned of internal organs
2、盐200克，与20余粒花椒一粒八角在锅中炒出香味。
2. 200 grams of salt, stir fry with over 20 peppercorns and one star anise in a pot to create a fragrant aroma.
3、将香盐趁热抹擦于鸭子内外，肉厚的地方多放盐多揉擦，让盐渗入。
3. Rub the fragrant salt inside and outside the duck while it is hot, and add more salt to the thick areas to rub and let the salt seep in.
4、取一只塑料食品袋，把腌好的鸭子及多余的盐一并放入。盐水鸭嘛，盐少了万万不行的。鸭子在冰箱冷藏室
4. Take a plastic food bag and put the marinated duck and excess salt together. Salted duck, you can't do without salt. Duck in the refrigerator freezer
5、一锅水烧开，把鸭子略作冲洗放入，水以淹没鸭子为准。扔进几个葱结和拍扁的姜块。开锅时倒入一些料酒。大火烧沸10分钟后转小火（以沸汤不涌破鸭油层为准）。焖约20－30分钟，筷子能从肉厚处插透时即关火。鸭子捞出置凉（冰箱内置凉效果更佳）
5. Bring a pot of water to a boil, rinse the duck slightly and add it until it is submerged. Throw in a few scallion knots and flattened ginger cubes. Pour in some cooking wine when boiling. Boil over high heat for 10 minutes and then turn to low heat (subject to the boiling soup not breaking the duck oil layer). Simmer for about 20-30 minutes, then turn off the heat when the chopsticks can penetrate through the thick meat. Remove the duck and let it cool (the built-in cooling effect in the refrigerator is better)
6、鸭斩块装盆，原汁鸭汤一勺淋上。
6. Cut the duck into pieces and put it in a bowl. Pour a spoonful of original duck soup over.
That's all for the relevant reference content on the production method of Drunken Immortal Duck. We hope you can have a new understanding after reading it. For more information, please come to our website http://www.zuixianya888.com Consult and understand!
企业公告：
