Red cooking sauce for meat shanghainese

2 Cups

Ingredients

Quantity	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

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.