💾 Archived View for tilde.pink › ~bencollver › recipe › ascii › ethnic › asia › chinese › red-cookin… captured on 2022-06-11 at 22:11:20.
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---------- Recipe via Meal-Master (tm) v8.02 Title: RED COOKING SAUCE FOR MEAT SHANGHAINESE Categories: Chinese, Sauces, Loo Yield: 2 cups 2 c Water 2 oz Dry sherry or rice wine 3 tb Dark soy 2 tb 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. -----