Name: Master Stock Lu Sauce {Lu Wei} Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 1
Cuisine: Chinese
Ingredients: 1 tbsp cooking oil, such as avocado oil; 1 small red onion, or half of a large red onion; 1 garlic bulb; 3 stalks of green onion; 8 star anises; 8 bay leaves; 12 cloves; 1 tsp fennel seeds; 1 tsp coriander seeds; 1 green cardamon; 1 small piece of cinnamon bark; 1 cup Shaoxing wine; 1 cup dark soy sauce; 1 cup light soy sauce; 1/4 cup cane sugar, organic unrefined preferred; 4 cups of water

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Chinese master stock, also known as Lu Zhi {卤汁}, Lu Wei {卤味} or Lo Shui {卤水} is a popular Cantonese style of cooking. People use the master stock to poach or braise meats or tofu. Kuo Lu Wei {客家卤味}, in Guang Dong {Canton}’s Chao Zhou {潮州} area, is well-known for its tasty Lu Shui {卤水}. With this delicious Master Stock Lu Sauce, you can make all kinds of yummy Lu Wei effortlessly.

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

Ingredients to make a tasty master stock Lu Sauce

There are three key components that make up a delicious Lu Sauce:

The first component is the spices

When it comes to the spices, it is not necessarily the more the better, it is important that each spice has a role in contributing to the flavor and taste. What’s more, they work compatibly.

To that end, star anise, bay leaves, coriander seeds, fennel seeds, cloves, cinnamon, and green cardamom work magically together to create this aroma and taste. Wrap the wholesome spices in an organic double-layered cheesecloth and tie with a knot.

The second component is condiments

Shaoxing wine, dark soy sauce, light soy sauce, and sugar make up tasty semi-sweet soy & wine broth.

Condiments for making master stock Lu Sauce

Last but not least component is the fresh herbs

This step is often overlooked, but it simply adds so much aroma to the sauce. Stir fry chopped red onion, garlic, and green onion until fragrant first.

How to make Chinese Master Stock Lu Sauce?

The first thing first is to saute chopped fresh herbs

Heat the cast iron wok for 2 minutes, and then add 1 tbsp cooking oil such as canola or avocado oil, along with sliced garlic and chopped green onion and red onion. Saute for about 3 minutes or until garlic and garlic are caramelized and fragrant.

sautee garlic, green onion and red onion in the cast iron wok

The second is to add the condiments and the spices to make Master Stock Lu Sauce

Pour the Shaoxing wine, dark and light soy sauce, as well as cane sugar, and 4 cups of water into the wok. Stir and mix well and then add the cheesecloth-wrapped spices pouch. Bring it to a boil and then simmer for 15 minutes.

Master Stock Lu Sauce in the cast iron wok

That’s it! Straightforward and delicious. You are ready to braise {Lu 卤} some yummy food. Read here on how.

Discard the spice pouch, then pure and save the master stock left in the wok for next time use. I usually put it in a large glass jar with a lid and store it in the freezer until next time. Over time, the master stock gets even better.

Master Stock Lu Sauce {Lu Wei} Recipe

Yield: Master Stock Lu Sauce, can be used repeatedly

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Chinese Master Stock is also known as Lu Zhi, Lu Wei, or Lo Shui phonetically. People use the master stock to poach or braise meats or tofu.

Ingredients

1 tbsp cooking oil, such as avocado oil
1 small red onion, or half of a large red onion
1 garlic bulb
3 stalks of green onion

Spices:

8 star anises
8 bay leaves
12 cloves
1 tsp fennel seeds
1 tsp coriander seeds
1 green cardamon
1 small piece of cinnamon bark

Condiments:

1 cup Shaoxing wine
1 cup dark soy sauce
1 cup light soy sauce
1/4 cup cane sugar, organic unrefined preferred
4 cups of water

Instructions

Gather ingredients.
Prepare herbs. Trim both ends and peel off the outer layer of the red onion. Wash, rinse, and drain, and then cut into thin slices. Chop green onion into small pieces. Peel garlic and chop them into thin slices.
Place the spices in a double-layered cheesecloth square, tie knots diagonally once and again on the other diagonal, and tie double knots.
Turn the heat to medium-high and heat a cast iron wok for 2 minutes. Add the oil and use a silicone spatula to spread across the wok. Add the chopped herbs into the wok, and saute for 3 minutes, or till garlic/red onion is caramelized or fragrant.
Pour the Shaoxing wine, dark and light soy sauce, as well as cane sugar and 4 cups of water into the wok. Stir and mix well and then add the cheesecloth-wrapped spices. Bring it to a boil and then simmer for 15 minutes.
All done! You are ready to braise some yummy food.