Lu Flavours

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Preparation info
  • Serves

    10–12

    • Difficulty

      Easy

Appears in

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