Beijing roast duck:

Materials:

A: 1 duck, 6 tablespoons maltose, 3 tablespoons cooking wine, 2 tablespoons water.

B: Sweet noodle sauce 100g, 2 tbsps of oil, 2 tbsps of syrup or sugar, 2 tbsps of white wine 1 tbsps of water, cucumber 1 and onion 1.

C: flour 100g, mung bean powder 100g, and appropriate amount of clear water.

Exercise:

A:

1, insert the washed duck into a fixable glass bottle, insert a straw between the skin and the meat from the opening above the neck, blow hard to make the duck skin bulge, and then tie it with cotton rope to avoid air leakage.

2. Boil a pot of boiling water and pour it on the duck several times to prevent a large amount of oil from being produced during air drying. Take two small pieces of bamboo and put them under the wings of the duck.

3. Mix maltose, cooking wine and water evenly, then brush it evenly on the duck, and then air dry the duck in a cool and ventilated place for 5 hours. It is best to brush the sugar water once every half hour.

After 4.5 hours, take the duck out of the glass bottle, put it in the oven 180℃ for 20 minutes, then turn it over and bake it for another 20 minutes. After baking, cut it into pieces with a sharp knife.

B:

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2. Wash the cucumber and cut it into strips, and cut the onion into filaments.

C:

1, flour and mung bean powder are mixed, and then water is poured bit by bit to make a batter with moderate concentration.

2. Put a thin layer of oil in the pot, put a spoonful of batter with a spoon, then turn the handle of the pot to make the batter flow a little bigger and spread it out with the smallest torch.

Steamed pork ribs with powder:

Raw materials:

500 grams of ribs.

Composition:

Appropriate amount of rice flour, two spoonfuls of Pixian watercress, one spoonful of mash juice, one spoonful of fermented milk, one spoonful of cooking wine, one spoonful of sugar, one spoonful of oil, 10 pepper, refined salt and green beans.

Exercise:

1, the ribs are washed and cut into small pieces, and the mung beans are torn off for later use;

2. Mix the ribs with rice flour, Pixian watercress, fermented mash juice, fermented milk, cooking wine, sugar, oil, pepper, refined salt and other materials;

3. Put the mixed ribs in the refrigerator for 30 minutes to taste;

4. Take a small bowl and spread out the mixed ribs;

5. After the boiler water is boiled, add the ribs and steam for 40 minutes;

6. Then steam the mung beans on the ribs for 30 minutes;

7. Sprinkle with pepper powder and coriander.

That's my answer. I recommend a crispy meat that is only available in Sichuan.