Mommy Dearest 廚房 -- 滷水餐

yummy ears and intestines

my favorite

Braised sauce 滷水

1 cup dark sauce

2 cups light soy sauce

3 cups or more water

1/2 cup rock sugar ( adjust to taste )

2tbsp cooking wine

Ginger, garlic, Star anise, cloves, dried chilli, cinnamon stick, peppercorns, coriander seeds , amount is by your own feel, say 1 tsp each

1. Use a stainless steel pot, put in oil n fry the ginger n garlic till fragrant , 3 min

2. Add in the dried spices n fry till fragrant

3. Add in the sugar n stir very fast , want to caramelise it

4. When starting to smoke add in wine

5. Add in the dark sauce n fry for short while before putting in soy sauce. Fragrance is your best judge of timing

6. Add in water . Check the taste n color when it boils. It should be lightly sweet n not salty .

7. Adjust taste w water

8. Cook this for another 5 to 10 minutes

9. This is your basic braise sauce n can add the meat after it becomes nice n fragrant .

* you can keep this sauce in fridge for future use. Must strain off all the meat n spices after use, boil again n put in bottle after cooled . When you use it the next time, you can add more soy sauce n spices to make up for the quantity needed. It ll taste better n better.