醉仙鸭是没有区分软炸硬炸的，这个区别只是因为很多所谓的醉仙鸭加盟制作出来的鸭子有软有硬，所以今天来区分一下醉仙鸭的软炸与硬炸。

Drunken Immortal Duck does not differentiate between soft fried and hard fried. This difference is only because many so-called Drunken Immortal Duck franchises produce ducks that are both soft and hard fried. Therefore, today we will distinguish between soft fried and hard fried Drunken Immortal Duck.

软炸醉仙鸭不算是正宗的醉仙鸭，很多醉仙鸭教学机构教出来的一是看起来差不多，都是先用料煨鸭，后用高压油锅炸制。

Soft fried Drunken Immortal Duck is not considered authentic. Many Drunken Immortal Duck teaching institutions teach that it looks similar, first simmering the duck with ingredients and then frying it in high-pressure oil.

软炸鸭的做法应该是：

The recipe for soft fried duck should be:

用刀背将鸭肉两面拍松，切成滚刀块，加盐、糖、料酒、味精腌渍待用；鸡蛋加湿淀粉调成蛋糊粉，将渍好的肉块裹上稠糊。

Slap both sides of the duck meat with the back of the knife, cut it into rolling knife pieces, and marinate with salt, sugar, cooking wine, and MSG for later use; Wet the egg with starch and mix it into egg paste powder. Wrap the soaked meat in a thick paste.

炒锅上火，倒油烧热，逐块放入肉块炸酥，捞出沥油盛盘，与小碟花椒盐一同上桌即可。

Heat up the wok, pour in oil and heat up. Add the meat pieces one by one and fry them until crispy. Remove and drain the oil onto a plate. Serve with a small plate of Sichuan pepper and salt.

硬炸醉仙鸭：

Hard fried Drunken Immortal Duck:

相对于软炸醉仙鸭，正宗的醉仙鸭出锅后硬一些，外酥里嫩，口感和味道也好很多。醉仙鸭不是说拿个高压锅放满油就可以做出来的。其实对于火候的掌握非常重要，制做的时间，压力的控制都是商业级的信息。很多醉仙鸭教学无法掌握其中的要领，教出来的做法制作出来的醉仙鸭实在不看好。

Compared to soft fried Drunken Immortal Duck, authentic Drunken Immortal Duck is harder after being cooked, crispy on the outside and tender on the inside, and has a much better taste and taste. Drunken Immortal Duck is not something that can be made by filling a pressure cooker with oil. In fact, mastering the heat is very important. The production time and pressure control are all commercial level information. Many Drunken Immortal Ducks cannot grasp the essentials of teaching, and the methods taught are not very promising for producing Drunken Immortal Ducks.

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