red cooking sauce for meat, shanghainese

2 cups
2 cups Water
2 ounces Dry sherry or rice wine
3 tablespoons Dark soy
2 tablespoons Brown sugar
Slice ginger
Star anise
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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