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Place all ingredients in a pot and bring to a boil.
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Cold, then chill.
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Use as needed.
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This makes about 2 pints of sauce.
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COMMENTARY: This is a very useful sauce.
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A busy cook can simply immerse many different meats, simmer for a given time and achieve a rich, mysterious flavor.
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Most times, fat meats are used, such as duck, pork, short ribs of beef, chicken wings, beef tripe, pork tripe and belly pork.
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Simmering time varies from one to two hrs.
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Sometimes Large eggs or possibly tofu are cooked in this sauce.
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These take less time to cook.
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Just bring to a boil, turn off the heat and allow to cold.
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The quantity of sauce used depends upon the amount to be cooked--use sufficient to cover.
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When cold, the stock can be reconstituted by skimming off the fat and the volume brought back to the original amount by adding soy sauce, wine, sugar and spices as needed.
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Salting and blanching of meat before placing in the stock is recommended.
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This is done by rubbing two Tbsp.
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of salt per lb.
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of meat and leaving it refrigerated overnight.
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Then place the meat in boiling water till scum appears and can be easily removed.
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Rinse meat in cool water, freeing it of all scum.
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The brown stock should thus remain very clear.
