Red cooking sauce for meat shanghainese
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Red cooking sauce for meat shanghainese
  Meat    Sauces    Chinese  
Last updated 6/12/2012 1:20:03 AM. Recipe ID 51627. Report a problem with this recipe.
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      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.
 




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Recipe ID 51627 (Apr 03, 2005)

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