Red-Braised Civet Meat
Civet meat is tender and succulent, braised to a glossy crimson red, rich in soy aroma with a sweet-savory balance. A nourishing winter classic.
Ingredients
14 items- Civet meat 500g
- Spring onions 2
- Ginger 1 piece
- Garlic 3 cloves
- Cooking wine 2 tbsp
- Light soy sauce 2 tbsp
- Dark soy sauce 1 tbsp
- Rock sugar 30g
- Star anise 2
- Cinnamon stick 1 small
- Bay leaves 2
- Salt to taste
- Cooking oil 2 tbsp
- Water as needed
Nutrition
Steps （7 steps）
Soak the civet meat chunks in cold water for 30 minutes, changing water twice to remove blood and gamey smell.
Place meat in cold water, add 2 ginger slices and 1 tbsp cooking wine. Bring to a boil over medium heat, skim off foam, cook for 3 minutes, then drain.
Clean the pan, add oil and rock sugar. Cook over low heat, stirring constantly, until sugar dissolves into amber caramel.
Quickly add meat, stir to coat evenly with caramel. Add ginger, spring onion, garlic, star anise, cinnamon, and bay leaves. Stir-fry for 2 minutes over medium heat until fragrant.
Pour in cooking wine, light and dark soy sauce, stirring to coat. Add hot water to submerge meat. Bring to a boil, then reduce to low heat, cover, and braise for 1 hour.
Uncover, turn up to high heat. Add salt to taste. Keep stirring until sauce thickens and coats each piece, about 5 minutes.
Plate and garnish with chopped spring onions. Serve hot for best flavor.
Tips
Blanching with cold water removes impurities; caramelize sugar over low heat to avoid bitterness; add hot water for tender meat; stir often during reduction to prevent sticking.
You May Also Like
More recipes you might enjoy
Yu Xiang Rou Si (Fish-Fragrant Shredded Pork)
A classic Sichuan dish featuring tender pork shreds in a tangy, sweet, and mildly spicy sauce with crunchy vegetables. The unique 'fish-fragrant' flavor comes from pickled chilies, ginger, garlic, and a perfect balance of sugar and vinegar—an irresistible comfort food that pairs wonderfully with steamed rice.
Pan-fried Pork Buns (Sheng Jian Bao)
Soft and fluffy top with a crispy golden bottom, these Shanghai-style pan-fried pork buns burst with savory juice when you bite into them. A beloved breakfast classic and street food favorite.
Chongqing Spicy Chicken (Laziji)
A classic Chongqing dish featuring crispy chicken pieces tossed with dried chilies and Sichuan peppercorns. The aromatic heat and numbing sensation are incredibly addictive. Perfect with steamed rice.
Shao Mai (Steamed Pork and Shrimp Dumplings)
Shao Mai are classic Chinese steamed dumplings with thin wrappers encasing a savory filling of pork and shrimp. The open-top design showcases the juicy filling, making every bite a heavenly treat. Served with black vinegar and ginger, they are a must-order dim sum item.