Red cooking sauce for meat, shanghainese
2 cups
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Water |
| 2 | ounces | Dry sherry or rice wine |
| 3 | tablespoons | Dark soy |
| 2 | tablespoons | Brown sugar |
| 4 | Slice ginger | |
| 1 | Star anise | |
| 2 | Scallions | |
| 1 | Slice dried tangerine peel | |
Directions
To use these sauces: bring them to a slow boil in a large kettle. Add meat or poultry, return to slow boil, reduce heat to simmer, and cook until done. Drain meat and serve with some sauce (optionally thickened with cornstarch-water) on the side. Save and reuse leftover sauce, which gets richer with each use. Leftover sauce should be salted lightly, boiled a few minutes, skimmed, and cooled before storage in the refrigerator. If it is to be kept a long time it should be boiled and skimmed once in awhile.