Continuing the series of Chinese recipes with this wonderful plum sauce, I was captivated from the first time when I served it with Peking Duck. To be honest, after that I tasted Peking Duck at the Chinese restaurant, to see the difference - and I wasn't impressed, maybe because of this plum sauce. Don't worry if you don't have the "5 flavors" spice, I'll give you a list of combined spices that can replace it. But most of all I like to marinate and serve the meat with plum sauce, it has a very fine aroma, a little salty, it is slightly sour and sweet, beautiful color.
You can make it in small portions and keep it in the fridge for 2-3 months, closed in a more airtight jar. I say try a little, and if you like it or continue with a larger amount. But even if you don't immediately like it so empty, know that using it to marinate meat will change your mind.
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These are the plums I told you are suitable for sauce.
Surely it goes made of corcoduse or more sour classic plums.
Wash them, remove the seeds and put them in a deep pan.
Add the spices, sugar, garlic and pepper if you want the sauce to be spicy.
Pour the soy sauce, vinegar and water, put on the fire and simmer for 30-40 minutes.
The cooking time may differ depending on the plum variety.
Orient yourself according to the texture of the plums, it must soften well and change color to a beautiful and uniform one.
Thoroughly mix the composition with the vertical blender.
If you have put large whole spices (cinnamon stick, anise) remove them before blending.
Put the sauce on the fire for another 5 minutes, you can adjust it with sugar and vinegar to taste.
The jars in which you will keep the sauce do not forget to dry them well and sterilize them - I put them in the oven for 30 minutes at 120 degrees.
Pour the hot sauce into jars and close tightly.
Store it in the closet or refrigerator and use as needed.
It is perfect to serve it with any kind of meat or meatballs, as a sauce for marinating, I will give details in other recipes that follow.
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