1、醉仙鸭的香料秘方：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

1. The secret recipe for the spices of Drunken Immortal Duck: 35g of fennel, 30g of star anise, 25g of Sichuan pepper, 25g of licorice, 25g of cinnamon, 25g of cardamom, 20g of Angelica sinensis, 20g of galangal ginger, 15g of cassia twig, 15g of magnolia flower, 15g of Codonopsis pilosula, 15g of Sannae, 10g of jasmine flower, 12g of sandalwood, 10g of Angelica dahurica, 10g of dried ginger, 10g of fragrant fruit, 10g of coriander seed, 8g of sand kernel, 8g of fragrant leaves, 8g of clove, 5g of acanthopanax peel, 5g of tangerine peel, 5g of cardamom, and 5g of piper 5 grams of dried chili peppers

2、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。

2. Each duck embryo: 30g scallions, 20g refined salt, 15g ginger, 10g white sugar, 9g monosodium glutamate, and 5 garlic cloves.

3、每次做一只鸭子，用香料粉25~30克。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。

3. Make a duck each time, using 25-30 grams of spice powder. To marinate 100 ducks, use 50 kilograms of water and 4 kilograms of ground spices in a bucket. Stir well, heat up, bring to a boil on high heat, then turn to low heat and cook for 1.5-2 hours without adding a lid. Cook until the remaining 30 kilograms of water are turned off, then filter the residue with a fine sandcloth and discard.

4、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。

4. Crush and shred a small portion of garlic, a section of green onion, and a slice of ginger for each duck. Put them into a seasoning bucket and mix well according to the ingredients used for each duck: 20g of refined salt, 9g of white sugar, and 10g of monosodium glutamate. Stir well in the cooked seasoning bucket and set aside.

5、第1批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。

5. The first batch of ducks were marinated with knives and placed in a bucket. After 10 minutes, they were placed in another bucket and placed in batches with their stomachs facing upwards. The remaining ingredients were then poured into the bucket and marinated for 10 hours to savor. The ducks were flipped two or three times in the middle, and the top was flipped down to maintain a consistent taste.

6、如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。

6. In summer, marinate the ducks in batches for 5 minutes, put them in another bucket with the stomach facing up, then pour the remaining ingredients into the marinate for 1-2 hours, and put them in the refrigerator.

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