Red cooking sauce for meat, shanghainese Recipe

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Red cooking sauce for meat, shanghainese

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Categories:	Asian, Chinese, Ethnic, Sauces & Dressings	Rating:	0
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Ingredients:

2	cup	Water
2	oz	Dry sherry or rice wine
3	tbsp	Dark soy
2	tbsp	Brown sugar
4		Slice ginger
1		Star anise
2		Scallions
1		Slice dried tangerine
		-peel

Procedures:

1	To use these sauces: bring them to a slow boil in a large kettle.
2	Add meat or poultry, return to slow boil, reduce heat to simmer, and cook until done.
3	Drain meat and serve with some sauce (optionally thickened with cornstarch-water) on the side.
4	Save and reuse leftover sauce, which gets richer with each use.
5	Leftover sauce should be salted lightly, boiled a few minutes, skimmed, and cooled before storage in the refrigerator.
6	If it is to be kept a long time it should be boiled and skimmed once in awhile.