Let's start with the method of Drunken Immortal Duck. It's nothing more than pickling and machine operation, which are two very clear and indispensable steps. The ingredients are included in the pickling process. If we now have authentic ingredients, this is the operation and use of the ingredients. We maximize the effectiveness of the ingredients through boiling and other aspects. After boiling, we also need to mix and match the ingredients reasonably with the main ingredients before starting to marinate the ducks. There are different methods for marinating ducks, including where to marinate and how long to marinate them, How to adjust according to what standards we meet is not just a sentence or two. We want to learn the authentic Drunken Immortal Duck technology for opening a store and contact Yifan Roast Duck Headquarters.

腌制出来的鸭子咱们要对他进行处理，处理后就可以放到锅里炸了，当然油是要经过调配才可以，一般炸22分钟就出锅可以食用了。这是大致的一个方法。作为老手呢，都知道没有这么简单，作为新手呢也都知道这些步骤都认为很简单，但是怎么做都做不出来，这是新手通病。

We need to treat the pickled duck, and after processing, it can be fried in a pot. Of course, the oil needs to be mixed before it can be consumed. Generally, after 22 minutes of frying, it is ready to be consumed. This is a rough method. As an old hand, we all know that there is no such thing as simplicity, and as a beginner, we all know that these steps are considered simple, but we cannot do anything about them. This is a common problem for beginners.

腌制中不是这个流程，是每个流程环节中的小细节。举个例子很多人做出的鸭子很黑，是什么原因呢，其中之一的原因是没有过滤好，必须由专门的过滤器。还有人做出的鸭子步飘香怎么回事，主要原因在于锅里油的调配，当然绝对不是跟油是原因，它里面错综复杂不是单纯的一对一关系。方法是系统的整体的才可以用起来。

The key point in pickling is not this process, but the small details in each process step. For example, many people make ducks that are very black. What is the reason? One of the reasons is that they are not well filtered and must be filtered by a dedicated filter. What's wrong with the duck step fragrance that some people make? The main reason is the blending of oil in the pot, which is definitely not the only reason. It's not just a one-on-one relationship with the complexity inside. The method is the overall system that can be used.

醉仙鸭的配料呢，这个地方不容忽略，烤鸭的醉仙鸭专用腌料，42味中草料组成的，料的好坏决定了能否让顾客吃了还想吃，用这料腌制的鸭子，吧吃剩下的骨头放在房间里，半小时再回到房间，整个房间都是烤鸭香味。咱们做出的醉仙鸭必须达到这几点才能生意火爆。隔夜不变黑；第二冷了味道更好吃；第三不用加香精只用纯植物草料；第四长久流出顾客胃口；第五飘香。腌料中30中调香调料味，飘香好味道的组成。12种名贵中草料长久留住顾客胃口的答案。抽时间尝试一下。

The ingredients for Drunken Immortal Duck cannot be ignored. The special marinade for Roast Duck is composed of 42 flavors of grass, and the quality of the ingredients determines whether customers can still want to eat them. The duck marinated with this sauce will leave the remaining bones in the room and return to the room half an hour later. The entire room is filled with the aroma of roasted duck. The Drunken Immortal Duck we make must meet these points in order for business to thrive. The first night remains black; The second one tastes better when it gets cold; Third, no need to add essence and only use pure plant forage; The fourth long-term outflow of customer appetite; The fifth fragrance. There are 30 seasonings in the marinade, which are fragrant and good taste. The answer to the question of keeping customers' appetites for a long time with 12 precious types of grass. Take time to give it a try.

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