1. Peel from 1 orange chopped and boiled 15 minutes. Cool then puree as fine as possible.
2. Assemble:
   1. 2 tbl. hoisin sauce
   2. 1 tsp. Szechuan paste
   3. 2 tbl. sesame oil + 2 tbl. garlic oil
   4. 4 tbl. dark soy
   5. 1 tsp. rice vinegar
   6. 3 tbl. ginger wine
   7. 1 tbl. ginger-garlic mix
   8. 3/4 c. broth
3. Put all ingredients in blender or processor and mix well.
4. Put in jar. Be sure cover has an insert or cover jar with aluminum paper then seal.
5. If storing check frequently and stir.

NOTE:  Personal taste may require less orange or tangerine.