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.
