Red-cooked (starter) Sauce 1 (ck) Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
-Area of Influence: Fukien Serves/Makes: 3 cups,
1 cup: Soy sauce,
2 cup: Water,
2: Whole star anise,
1 Stick: cinnamon,
1/4 t: Whole cloves,
Directions:
Combine the ingredients for the sauce in a pot that will be big
enough to hold the meat you will be cooking. Bring the ingredients
to the boil, then add the meat, poultry, or fish. Reduce the heat to
a gentle boil, cover the pot, and simmer the meat until very tender,
turning it occasionally if it isnt completely covered by the sauce.
Refrigerate or freeze leftover sauce, and use 2 cups of it to replace
the soy sauce and 1 cup of the water in the recipes for Red-cooked
Sauce.
From: Chinese Kosher Cooking Betty S. Goldberg Jonathan David
Publishers, Inc., 1989
Entered by: Lawrence Kellie
Source from luhu.jp
enough to hold the meat you will be cooking. Bring the ingredients
to the boil, then add the meat, poultry, or fish. Reduce the heat to
a gentle boil, cover the pot, and simmer the meat until very tender,
turning it occasionally if it isnt completely covered by the sauce.
Refrigerate or freeze leftover sauce, and use 2 cups of it to replace
the soy sauce and 1 cup of the water in the recipes for Red-cooked
Sauce.
From: Chinese Kosher Cooking Betty S. Goldberg Jonathan David
Publishers, Inc., 1989
Entered by: Lawrence Kellie
Source from luhu.jp