Red Cooking Sauce For Meat, Shanghainese
Description
This Chinese sauce features Water 1 Star anise, Dry sherry or rice wine 2 Scallions, Dark soy 1 Slice dried tangerine, Ginger. The flavors come together beautifully. A reliable recipe that works well for everyday cooking. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.Ingredients
Directions
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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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Brown sugar -peel
Nutrition Facts
Servings 2
- Amount Per Serving
- Calories 154.9kcal
- % Daily Value *
- Total Fat 3.5g6%
- Saturated Fat 2.1g11%
- Cholesterol 0.0mg0%
- Sodium 8.2mg1%
- Total Carbohydrate 28.0g10%
- Dietary Fiber 1.4g6%
- Sugars 12.5g
- Protein 1.9g4%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
anise, boiling, chinese, cooking, dark, dried, dry, ginger, meat, red, rice, sauce, scallions, shanghainese, sherry, simmering, slice, soy, star, tangerine
