Zhaoshao sauce is one of the most common oriental foods. Zhaoshao juice is a traditional cooking method that originated in Japan. After the meat is fried to golden brown, it is delicious, and it is safer to eat without preservatives. Nowadays, there are many blending methods for the development of braised sauce. You can refer to the following recipes.

1. Ingredients: Japanese soy sauce 30ml, miso 30ml, cooking wine 30ml, brown sugar 15ml, onion 1 root (cut into pieces), ginger 1 root (sliced), cinnamon, star anise and garlic cloves (sliced)

Practice steps:

Put scallion, ginger slices, garlic cloves, star anise and cinnamon into a small pot, add some water and bring to a boil. Add Japanese soy sauce, miso, cooking wine and brown sugar, simmer until the soup is thick, and filter off all the dregs to make a sauce.

2. Put 2 tablespoons Haitian gold soy sauce, 3 tablespoons yellow wine, 3/4 tablespoons white sugar and 1/2 teaspoons Haitian soy sauce into a bowl, mix them evenly, and make the sauce after the white sugar melts.

3. Ingredients: half an onion, 2 celery, half a carrot, 1 garlic cloves, 4 tbsps of sugar, 5 tbsps of rice wine, 3 tbsps of oyster sauce, 5 tbsps of soy sauce and 400g of clean water.

Steps: Shred onion and celery, shredded carrot and sliced garlic cloves. Slice onion, celery, carrot and garlic into a pot, add 400 grams of clear water and bring to a boil, and then cook with low fire for about 10 minute. Filter out the residue in the pot, leave about 300g of soup base, add white sugar, rice wine, oyster sauce and soy sauce, boil over high fire, and then cook over low fire for 20 minutes to get the sauce.

4. Ingredients: 80 ml of light soy sauce, 80 ml of clean water, 1 garlic cloves (chopped), 1 teaspoon of Jiang Mo, 2 tablespoons of brown sugar 2, 2 tablespoons of miso, 1 4 teaspoon of sesame oil, 2 tablespoons of water starch,1teaspoon of honey and a proper amount of dried Chili powder.

Steps: put soy sauce, clear water, miso, brown sugar, sesame oil, Jiang Mo and minced garlic into a small pot and cook until the brown sugar melts; Thicken with water starch, turn off the heat after the soup becomes sticky, let it cool to room temperature, add honey and Chili powder and mix well.

5. Take 2 parts of Japanese soy sauce, 2 parts of white wine and 3 parts of white sugar and put them into the pot, add a little lemon juice and a little salt. After boiling, turn to low heat and cook for 15 minutes, thicken with water starch until the soup is slightly sticky, turn off the heat and let it cool.