A Chinese 滷水 Master Sauce
The Chinese 滷水 Master Sauce is a highly aromatic braising stock for red-cooking meat and poultry. It can be used again, and again, for months, or years.
Braising, Broth, Sauce, Stock
thick slices Ginger;
cloves unpeeled but lightly crushed;
dried Black Mushrooms
small Cinnamon stick;
Black Cardamom Pod;
small slice Dried Galangal;
pc. Dried Orange Peel;
small dried Chili.
Place all the flavoring ingredients into a suitable pot along with the water and stock.
Simmer the pot over a gentle flame for an hour or two, then strain to remove the solids.
Refrigerate the Master Sauce once cooled.
A Chinese 滷水 Master Sauce https://sybaritica.me/chinese-%e6%bb%b7%e6%b0%b4-master-sauce/