Hongshao Guozi Li (Braised Masked Palm Civet)
A traditional wild game dish, tender meat glazed in rich soy sauce, red and glossy, perfect for winter warming.
Ingredients
10 items- Masked palm civet meat (or pork belly) 500g
- Ginger 20g
- Scallions 2 stalks
- Star anise 2 pieces
- Cinnamon stick 1 small piece
- Rock sugar 30g
- Light soy sauce 2 tablespoons
- Dark soy sauce 1 tablespoon
- Shaoxing wine 2 tablespoons
- Salt to taste
Nutrition
Steps （6 steps）
Blanch the meat in cold water with ginger and wine. Bring to a boil, skim foam, cook 3 min, drain.
In a wok, heat a little oil. Melt rock sugar over low heat until amber. Quickly add meat and stir to coat.
Add ginger, scallions, star anise, and cinnamon. Stir in light soy, dark soy, and wine. Toss well.
Pour in hot water to cover meat. Bring to a boil, reduce to low heat, cover, braise 40 minutes.
Uncover, turn up heat to reduce sauce, stirring constantly until thickened and coats meat. Season with salt.
Transfer to plate. Garnish with chopped scallions or white sesame seeds.
Tips
Use low heat when caramelizing sugar to avoid bitterness. Add hot water for tender meat. Watch the sauce at final stage to prevent sticking.
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