Home » Cuisines » Traditional Chinese Food » Lu Shui {Lu Wei} using Master Stock

Lu Shui {Lu Wei} using Master Stock

Lu Shui Pin Pan {卤水拼盘}, Naturally delicious and easy to make

by Shirley
Lu Shui {Lu Wei} by Master Stock

Lu Shui {卤水} or Lu Wei {卤味} refers to food (meats, tofu, etc.) cooked in Master Stock. They are a popular way of cooking in southern China’s Chaozhou {潮州} area, known as Kuo Lo Shui {客家卤水} or Lu Wei {卤味}. So naturally delicious, easy to make, and versatile. You can enjoy them as a cold appetizer, a popular Cantonese style, or side dish, or even a main course.

Traditionally, duck wings are the primary meat choice. When they are not readily available, chicken wings or drummettes work great too. I also like chicken gizzard and fried tofu.

Lu Shui {Lu Wei} cooked in master stock

How to make a yummy Lo Shui {Lu Wei}?

The first thing first is to make a delicious master stock for Lu Shui

Three key components make up a super tasty master stock. The spice assortments, the traditional Chinese condiments including Shaoxing wine, dark soy sauce, light soy sauce, and cane sugar, and fresh herbs including garlic, red onion, and green onion.

When it comes to the spices, it is not necessarily the more the better. It is important that every spice plays a role in contributing to the flavor and taste. What’s more, all spices must work compatibly.

To that end, star anise, bay leaves, coriander seeds, fennel seeds, cloves, cinnamon, and green cardamom are all you need. Wrap the wholesome spices in a double-layered organic cheesecloth and tie with double knots.

spices for making master stock Lu Sauce

See here for a detailed guided recipe on how to make a yummy master stock.

master stock Lu Sauce Lu Shui Recipe

Another Tip is to blanch and slow cook food first before adding it to the master stock

Blanch meats and tofu separately.

For all the meats you plan to cook, add them to a large stockpot with cold water and bring them to a boil. After that, turn off the heat. Use the water in the pot to rinse the meats and then remove them using a stainless steel skimmer. Set them aside while you dump the water and wash the pot.

Now the meats are ready for you to slow cook them before braising in the master stock. Usually, a good rule of thumb is to slow cook them about 40% before adding them to the master stock.

blanched drummettes and chicken gizzard

Now fill the large stockpot with about half fresh water, add a small piece of ginger and bring it to a boil. Then turn the heat to simmer and add those meats that require the longest cooking time first.

For example, chicken gizzard requires almost the twice amount of time to cook compared to chicken drummettes. Therefore, for slow cooking, add the chicken gizzard to the pot and cook for 15 minutes first. Then add the drummettes and slow cook for another 15 minutes.

How long does it take to cook Lu Shui using master stock?

It is worth mentioning that simmering or slow cooking mode is the way you braise food using master stock. Slow cook them in boiling water to about 40% fully cooked before adding them to the boiling master stock to simmer.

For chicken gizzard, it takes about 1 hour, 30 minutes in water, and another 30 minutes in the master stock. For drummettes, it is about 45 minutes, 15 minutes in water, and another 30 minutes in the master stock.

In terms of tofu, out of all the tofu choices, I like fried tofu as Lu Shui the best. Blanch them in boiling water briefly and then add to the master stock in the last 15 minutes of cooking.

cooking Lu Shui in the cast iron wok

Can I reuse the master stock for Lu Shui?

Absolutely yes. The master stock gets better as you use them repeatedly. After each time use, discard the spice pouch and filter out the herbs and then save the master stock juice in a glass jar. I usually store it in the freezer.

To use the master stock next time, adjust the Shaoxing wine, soy sauce, and water volume accordingly based on how much aged master stock you have. Each time, use the fresh spices and herbs though.

Lu Shui {Lu Wei} cooked with master stock
Lu Shui {Lu Wei} by Master Stock

Lu Shui {Lu Wei} using Master Stock Recipe

Yield: 8 servings
Prep Time: 30 minutes
Cook Time: 1 hour
Additional Time: 15 minutes
Total Time: 1 hour 45 minutes

Lu Shui or Lu Wei refers to food (meats, tofu) cooked using Master Stock. So naturally delicious, easy to make, and versatile.

Ingredients

Instructions

Make Master Stock:

  • Read here for a detailed guided recipe on how to make a tasty master stock.

Blanch the food:

  • For meats, wash and rinse them well. Trim unwanted parts and place them in a large stockpot (8 Qt), along with cold water. Turn the heat to medium-high and bring to a boil. This takes about 25 minutes.
  • Turn off the heat, and use a stainless steel skimmer to toss and shake the meats to get rid of impurities, and then place them in a colander and set aside.
    blanched drummettes and chicken gizzard
  • Blanch tofu separately. Slice the fried tofu at an angle to get a consistent thin slice.
    sliced fried tofu
  • Use a saucepan or small stockpot, fill with water and bring it to a boil. Add sliced tofu into the saucepan, and cook until it reaches a boil again. Remove it from the saucepan and set it aside.
    Blanching fried tofu slices in the saucepan

Slow cooking meats in the water:

  • Dump the water from the large stockpot, and wash it clean. Refill half of the pot with fresh water, turn the heat to medium-high and bring it to a boil, about 15 minutes.
  • Turn the heat to simmer, add chicken gizzard and cook for 15 minutes. Then add the drummettes and cook for another 15 minutes. Turn off the heat and remove them from the water. Now they are ready to add to the master stock.
    40% slow cooked drummetts and chicken gizzard

Braise food in Master Stock:

  • Turn the heat to medium-high and cook the master stock until it reaches a boil and then turn to simmer. Add the chicken gizzard and drummettes and slow cook for 15 minutes.
    Braise chicken gizzard and drummettes
  • Add tofu and slow cook for another 15 minutes.
    Lu Shui {Lu Wei} fried tofu and other food in master stock
  • Turn off the heat, and let the food stay in master stock for a while until cools to about room temperature.
  • Remove the chicken gizzard and drummettes from the stock, and remove any red onion pieces and plate. Enjoy!

Notes

  • Save the master stock after discarding the spice pouch and filtered out the cooked red onion and green onion. Place it in a glass jar and store it in the freezer for next time. The master stock gets better over time after reuses.
  • Based on the volume of the aged master stock you have, adjust the Shaoxing wine, soy sauce, and water volume accordingly.

Nutrition Information:
Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 541Total Fat: 33gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 21gCholesterol: 299mgSodium: 400mgCarbohydrates: 15gFiber: 2gSugar: 1gProtein: 46g

Nutrition calculation is provided by Nutritionix to the best knowledge per ingredients description and isn't always accurate.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Facebook

Leave a Comment

You may also like

Skip to Recipe