Cantonese roast meat is generally divided into three types: roast pig, roast goose, roast duck, roast pigeon, roast fork, roast ribs and roast chicken wings. There are nearly 30 varieties such as braised chicken, Baiyun pig's hand, braised goose, salted duck and salted sausage. There are more than 50 varieties of bacon, such as sausage, bacon and cured duck. Cantonese-style bacon has three flavors (sauce flavor, bacon flavor and wine flavor), with uniform stripes, crisp casing, bright color, moderate saltiness and sweetness, delicious taste and rich nutrition, which is deeply loved by diners at home and abroad. Ingredients: ribs, chicken wings? Seasoning: barbecued pork sauce, salt, sugar, white wine and soy sauce. Wash the ingredients, drain the water, then season with 2 tablespoons of barbecued pork sauce, appropriate amount of salt, sugar, white wine and soy sauce, and mix well. Then put them in the refrigerator for one night. I made it at night, and I didn't take it out until noon today 10. The bottom of the baking net is covered with a layer of tin foil to catch the sauce and oil on the ribs, so that the baking tray will not be dirty and there will be no annoying oil. It's time to wash the dishes. Spread the chicken wings of the ribs flat on it, bake them at 150 degrees for 20 minutes, then brush a layer of leftover sauce on each side and bake them at 200 degrees 10 minutes.