Red-Cooked Meat

Hongshao Rou

Appears in

Mrs. Chiang’s Szechwan Cookbook

By Ellen Schrecker

Published 1976

  • About

Flavor: Anise — Meal: Easy, Made in Advance

“When my maternal grandmother visited us, my mother would make a big pot of hongshao rou, red-cooked meat,” recalls Mrs. Chiang. “My grandmother had lost her teeth, and her stomach couldn’t tolerate peppers any more, but she loved to eat, especially rich meat dishes. A hongshao rou was the perfect way to honor her. When properly prepared, it is simmered for so long that the meat is almost disintegrating and i

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