Lǔshuǐ Chinese Master Stock/Sauce Yield: Apx 3 Liters 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- 5) 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 6) 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 Taz Doolittle www.TazCooks.com .