red cooking sauce for meat, shanghainese
- Categories
- Chinese
- Salsa/sauce
- Guestchefs
- Yield
- 2 cups
| Measure | 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 |
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.
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