In the kitchen.

Huang Tao poured all the pre-prepared spices like bay leaves, star anise, cumin, cinnamon, and Sichuan peppercorn into the salt.

Using a large pot, he dry roasted them to bring out the aroma.

About 5 minutes later, he took them out for later use.

With the roasted salt, he evenly rubbed an appropriate amount over every inch of the duck's skin.

He gave them a full body spa!

Placing the rubbed duck meat into a basin, he covered it with cling film,

and marinated it for 20 minutes.

During the marination, he didn't stay idle.

He began preparing the roast duck syrup.

He boiled water in a pot, then added maltose to dissolve.

Once cooled, he poured in an appropriate amount of white vinegar, red Zhejiang vinegar, rose wine, Huadiao wine, Erguotou, and a few drops of lemon juice, stirring it all together for later use.

Once the duck was marinated, he inflated it.

The main purpose was to separate the skin from the meat after roasting, achieving a crispy skin with even coloring.

In short, this was an indispensable procedure!

He made the whole duck body expand.

Huang Tao used his left thumb to grip the duck head from behind.

He lifted the duck.

With his right thumb and index finger, he gently pinched the skin of the duck's neck, then used his right index finger to insert into the flank cut, picking up the "duck support."

The rest of his hand held the duck's right wing, making the body vertical.

At that moment, Huang Tao relaxed his left hand on the duck's head, smoothly moving downwards till his palm gripped halfway up the neck, with the thumb flicking up to fold the neck, head down, while the other four fingers held the neck steady.

He used his right hand to hold the duck hook, raising it to pierce through about 3.3 cm of the back neck, and then through the muscle inside, making the duck hook slant across the neck.

"Haozi, is your pot of water boiled?"

"Boss, it has boiled," came the reply.

Then, Huang Tao lifted the hook with his left hand, turning the duck breast outward.

He used his right hand to ladle a scoop of boiling water, scalding the side cut from shoulder down, then scalding the breast, pouring hot water continuously 4 to 5 times.

Next, he placed it in the boiling water, blanching for 8 seconds until the duck skin became fully tense, with the surface layer protein solidifying, the subcutaneous gases maximally expanding, tightening the skin densely, making it sleek and smooth.

Finally, he poured the secret syrup over the duck twice.

He ensured every part was evenly coated.

Ducks coated with syrup were directly left to dry.

To save time, he used an electric fan to dry them.

A few dozen minutes later…

The duck was dried!

It was time to prepare the roast duck.

Huang Tao placed them into the fully automatic roasting machine, making them into two layers.

Then he orderly hung the ducks into the roasting machine one by one.

The space appeared small but its capacity was large.

Each side can hang 10 ducks.

A total of 20 ducks can be hung at once.

It seems that in the future, they need to order by the hundred.

Thinking this, Huang Tao closed the door of the fully automatic roasting machine.

Turning the switch to "on," he then paused to observe the machine's condition.

Xu Hao, who was busy nearby, curiously leaned over when he saw the action, exclaiming with surprise, "Boss, has the roasting started just like that? This roasting machine is too smart!"

The roasting machine at his school always requires heat and time settings.

Different dishes require different heat and time settings.

Unlike this machine, which easily solves everything with one click, very convenient ~

It's just unclear how the final product would turn out?

"Didn't I say it's fully automatic? The heat and time will naturally adjust based on the dish," Huang Tao said with an air of mystery.

Honestly, he had no idea how it worked either.

Otherwise, he wouldn't spend time watching it now.

Xu Hao also didn't understand, but Huang Tao's reasoning seemed plausible, so he continued with his work without giving it much thought.

Huang Tao then worked with Ding Suqin to roll the risen dough into thin pancakes.

The initial steps were similar to making dumpling skins.

Once there were enough dumpling skins.

They layered and oiled them before rolling them into thin sheets.

Huang Tao glanced at the dough rolled by Ding Suqin, noting it was thin and similar to what he rolled.

The key was that she was experienced, and her speed was superb!

He smiled and said, "Suqin, you're doing a great job with the rolling! I'll leave this to you then."

"No problem, boss, I'll definitely do my best," Ding Suqin, now entrusted with the task, readily agreed.

Once some were ready.

Huang Tao instructed Ding Suqin to steam them for five minutes on the stove.

After giving the instructions, he went to check on the fully automatic roasting machine.

Through the brown translucent door, he could vaguely see inside.

At this point, the duck's skin was gradually taking on a beautiful color, with fat continuously secreting and dripping down.

"It's certainly smart, pretty good, pretty good, let's prepare the sweet bean sauce next!"

He poured flour into the large iron pot.

He stir-fried on low heat until it was almost done.

Then poured it out, adding enough water, stirring it to a milky white color.

He added sugar, salt, soy sauce, and other seasonings.

Finally, he placed it back into the pot.

Slow simmering on low heat.

Until the color gradually deepened from light brown to sauce black.

The liquid, once thin like starch water, thickened, making it ready for use.

The sweet bean paste was completed at last!

After thirty minutes,

On the other side, the fully automatic roasting machine emitted a "tick" sound.

As soon as the sound ended, the button on the fully automatic roasting machine automatically switched to "off."

Huang Tao went over and peered through the door.

The skin of the 20 ducks was uniformly coated with a layer of wax, shiny and splendid.

One glance was enough to know the outer skin was crispy.

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