鸭子是饭店里常用的食材，我们在家中很少用鸭子做菜肴，所以知道有关鸭子的做法并不是很多，但都知道做鸭子之前是要去除腥味的，不然没法吃。下面来讲几个小方法吧。

Ducks are commonly used in restaurants. We seldom use ducks for cooking at home, so we don't know much about ducks. But we all know that we should remove the fishy smell before making ducks, otherwise we can't eat them. Let's talk about some small methods.

焯水可以先将鸭肉放在水里烫透，焯水的时候水要多点，充分没过鸭肉才好。鸭肉表皮受热后，毛孔张开，可以排出一些表皮脂肪油、血污和浮沫等，达到去腥味目的。焯水之后要记得用热的流水继续冲洗一下，去掉附着在鸭肉表面的那层浮沫。

You can scald the duck in the water first. When you scald the duck, you need more water. It's better if you don't have enough duck. After the duck skin is heated, the pores open, which can discharge some skin fat oil, blood stain and floating foam, so as to achieve the purpose of removing the fishy smell. After blanching, remember to rinse with hot running water to remove the layer of foam attached to the surface of the duck.

用半个柠檬的果肉和汁给鸭块儿做个柠檬浴，时间是不能低于5分钟的。柠檬浴是去除鸭子腥味的关键。炒锅上火不加油直接倒入鸭块儿翻炒，前一分钟炒出的汤要倒掉。做到以上两步，鸭子一点腥味都不会有。

Give the duck a Lemon Bath with the pulp and juice of half a lemon for no less than 5 minutes. Lemon Bath is the key to remove the fishy smell of duck. Add oil to the frying pan without adding oil. Pour the duck into the frying pan and stir fry. Pour out the soup one minute before. Do the above two steps, and the duck won't have any fishy smell.

鸭的尾端两恻有两个猪肝色的肉豆，有股怪味，一定要剪掉;然后用洗米水将鸭子浸泡半个小时;2瓣大蒜加一茶匙醋用水煮开，放入处理干净的鸭子，煮一小下，去掉血沫。这样处理的鸭子保证一丁点腥味都没有;处理好的鸭子，加入桂花糖、陈皮、足量的清水煮到滚;

There are two pork liver colored meat beans on the two sides of the tail of the duck. They have a strange smell and must be cut off; Then soak the duck in rice washing water for half an hour; Boil 2 cloves of garlic with a teaspoon of vinegar in water, add the cleaned duck, cook for a while, and remove the blood foam. The ducks treated in this way are guaranteed to have no fishy smell at all; Add osmanthus sugar, orange peel and sufficient water to boil the duck;

鸭洗净并在清水中浸泡半小时“漂净血水”入锅加水约5斤。再加入料酒生姜大葱和少量胡椒食盐。然后用大火烧开并撇去浮沫20分钟后改为小火再煮约半小时即可。

Wash the duck and soak it in clean water for half an hour. Put it into the pot and add about 5 kg of water. Add cooking wine, ginger, green onions and a little pepper and salt. Then boil over high heat and skim off the foam for 20 minutes, then cook over low heat for about half an hour.

在做鸭子之前、将剁好的鸭肉放调料事先煨一个小时、调料包括：料酒、白糖、炸熟的花椒粒、姜末、葱粒、要放足、将鸭肉浸在调料水中、另外做的时候用树椒爆锅、烹醋、出锅时放香菜。

Before making the duck, simmer the chopped duck meat with seasoning for one hour in advance. The seasoning includes: cooking wine, sugar, fried pepper granules, ginger, green onion granules, put enough into the seasoning water, soak the duck meat in the seasoning water, and saute the pot with tree pepper, cook vinegar, and put coriander when coming out of the pot.

醉仙鸭厂家认为以上的方法仅供参考，您可以尝试下，根据自己的实际情况来具体操作才行。

The manufacturer of Zuixian duck thinks that the above methods are only for reference. You can try them and operate them according to your actual situation.

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