• Prep Time:
  • Cooking Time:
  • Serves: 2 Cups

Red Cooking Sauce for Meat, Shanghainese

  • Recipe Submitted by on

Category: Sauces, Chinese

 Ingredients List

  • 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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