Chinese Master Stock/Sauce Recipe
Lǔshuǐ
Chinese Master Stock/Sauce
Submitted By: Taz


Ingredients:

1 Tbs Peanut Oil (Huāshēngyóu)
2 inch piece Fresh Ginger (Jiāng) - sliced thin
6 cloves Fresh Garlic (Dàsuàn) - crushed
5 Green Onions (Cōng Bào) - white parts only
6 Cups Low Sodium Vegetable Stock (Shūcài Tāng) -OR- Water
1 ½ Cups Light Soy Sauce (Shēng Chōu)
1 ½ Cups Mushroom Flavored Soy Sauce (Cǎogū Lǎo Chōu)
2 Cups Shao Xing Rice Wine (Liàojiǔ)
1 ¼ lbs Chinese Brown Sugar (Piàn Táng) -OR- 1 ¼ lbs Yellow Rock Sugar (Huáng Bīngtáng)
12 Star Anise Pods (Bājiǎo)
10 slices Dried Licorice Root (Gāncǎo)
8 slices Dried Sand Ginger (Shā Jiāng)
2 Chinese Black Cardamom Pods (Cǎo Guǒ) - cracked
4 Cinnamon Sticks (Guìpí)
6 grams [4 Large pieces] Chinese Preserved Citrus Peel (Chén Pí)
2 Bay Leaves (Xiāng Yè)
2 Tbs Sichuan Peppercorns (Huājiāo)
1 Tbs Fennel Seed (Huíxiāng)
1 Tbs Black Peppercorns (Hēi Hú Jiāo)
2 tsp Cumin Seed (Xiǎo Huíxiāng)
2 tsp Whole Cloves (Dīngxiāng)
-OPTIONAL-
3 Tbs Chinese Rose Wine (Méiguī Lùjiǔ)
1 Dried Monk Fruit 'Luo Han Guo' (Luóhànguǒ) - cracked

Preparation:
  1. Heat peanut oil in a large pot over medium heat until shimmering - Once oil is hot, add fresh ginger, garlic, and green onion and stir fry until fragrant (apx 2 minutes)
  2. Add the stock/water, soy sauces, rice wine, rose wine (if using), and brown sugar - Allow to simmer (stirring frequently) until the sugar is completely dissolved
  3. Increase heat and bring to a boil
  4. Add all of the remaining ingredients to the pot - Reduce heat to a simmer - Cover, and allow to cook (stirring occasionally) for 30 minutes to 1 hour
  5. You can use the Lǔshuǐ right away (without straining) to braise meats, vegetables, tofu, etc (be sure and blanch any meats you are adding for a few minutes before adding to keep the Lǔshuǐ from getting 'cloudy' and the meats from disintegrating into the stock)
-OR-
  1. You can strain the Lǔshuǐ through a fine mesh sieve and transfer to an airtight container for use later (you need to do this each time after using it for braising - the more you use the Lǔshuǐ, the deeper and more complex the flavor will become... As time goes by, you can replenish the Lǔshuǐ by adding more vegetable stock/water and a small amount of the soy sauces and spices to 'boost' the flavor
  2. Allowing the Lǔshuǐ to cool to room temperature, straining through a fine mesh sieve, and placing it an airtight container means that the Lǔshuǐ will last in the refrigerator for up to 5 days between usage (bringing back to boil) or in the freezer almost indefinitely
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