Name: Lu Flavours
Yield: Serves 10–12
Cuisine: China
Ingredients: 100 ml (4 fl oz/½ cup) Shaoxing wine or medium dry sherry; 115 g (4 oz/½ cup) candy or crystal sugar; 12 eggs; 30 ml (2 tbsp) Mei Kuei Lu wine or gin; 250 ml (8 fl oz/1 cup) thick or dark soy sauce; 50 ml (2 fl oz/¼ cup) thin or light soy sauce; 50 g (2 oz) ginger, rinsed but unpeeled and bruised; 4 pieces dried ginger; 3 pieces liquorice; 2.5 ml (½ tsp) black peppercorns; 22.5 g (1½ tbsp) sea salt; 3 large pieces dried tangerine peel; 15 ml (1 tbsp) fennel seeds; 15 ml (1 tbsp) Sichuan peppercorns; 5 whole star anise (each 8 segments); 10 g (⅓ oz) cassia bark or cinnamon stick pieces; 1 caoguo (Amomum tsao-ko); 2.5 ml (½ tsp) cloves; 3½ litres (6 pints/14 cups) cold water; about 50 g (2 oz/¼ cup) mixed Chinese spices in a muslin bag, tied:; 1.35 kilos (3 lb) shin of beef in one piece; 5–10 ml (1–2 tsp) chilli powder or to taste; 15–30 ml (1–2 tbsp) sesame oil, or to taste; 5–10 ml (1–2 tsp) roasted ground Sichuan peppercorns

Preparation info

Serves
10–12

Difficulty
Easy

Appears in

Classic Food of China

By Yan-Kit So

Published 1992

About

In Every province and region of China, there is a universal method of slowly simmering meat and offal, poultry and eggs and even some seafood, such as ink fish and octopus, in a pot of liquid known as ‘lu’ stock. Lu stock (flavour-potted stock) is always seasoned with salt, soy sauces, sugar, wine and a variety of spices consisting generally of star anise, Sichuan peppercorns, cassia bark or cinnamon sticks, cloves, fennel, liquorice and others. When a family wish to start a master lu stock

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