Red cooking sauce for meat shanghainese

Yield: 2 Cups

Ingredients:

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

Instructions:

-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.