Forbidden ribs

1

Bones are washed, water is poured into the pan, wine is poured into the raisins and washed clean。

2

a piece of fork sauce, a proper amount of wine, a fragrance, 12 to 24 hours of salt in the fridge

3

After being removed from the fridge, a half-twisted fork sauce is added and then placed in the glass plate of the microwave。

4

Microwaves, 8 minutes mixed (light wave, microwave). (Time depends on the power of the personal microwave, I use a mix, or high fire without light waves

5

Take out the flipping and continue to paint it on the ribs if there is any remaining fork sauce。

6

ONCE AGAIN INTO THE MICROWAVE FOR EIGHT MINUTES, THE SOUND OF "DING" COMES OUT. O (∩) O (∩) O (∩) O (∩) O (∩) O ( ) O (∩)

P.S. 1. The amount of char siu sauce and cooking wine depends on the quantity of ribs. I only made a small batch this time, and one and a half tablespoons of char siu sauce was sufficient. 2. The tempting red color of the char siu ribs when they come out of the oven is due to the char siu sauce brushed on the surface. So, if there is any leftover sauce from the marinade, I suggest not wasting it—scrape it all off with a spoon and brush it onto the ribs. 3. My microwave has both light wave and microwave functions, and I used the combination setting for this recipe, cooking for 8 minutes on each side. If you only have a standard microwave, cook it on high as usual, but you'll need to adjust the cooking time based on your microwave's wattage. I suggest starting with a shorter time and adding more as needed to prevent the ribs from becoming too hard or burnt. And there you have it—super easy char siu ribs with no need to make a complicated sauce.