How to make Chinese Master Stock Lo Shui ? Today, we wanted to show you how to make a classic and pretty easy dish, lo mei.
Now Lo Mei is basically just a platter of various protein products simmered until tender
in lushui, Chinese master stock.
While there definitely are some classics, you honestly can really stew whatever you want the constant here is that lushui, the liquid you’re simmering in.
How To Make Chinese Master Stock Lo Shui ?
Of course, lushui is can vary wildly from region to region and even restaurant to restaurant, but we figured that a bog-standard Cantonese variety would be as good of a starting point as any.
So right, to get started with Chinese master stock, you’ll need… stock, here, 350 grams worth.
As you might be able to tell from the cloudiness, this was a basic sort of homestyle stock but something like Cantonese superior stock would also be great if you’re in the mood.
Now if those words happened to be completely new to you, feel free to check out our Chinese stock making video up here, but honestly, in a pinch… you could absolutely just use water as well.
Because using stock for this dish is actually a more recent phenomenon.
Back in the day, the savoryness would come solely from soy sauce a good soy sauce to be exact.
The transition to stock bases happened in order to compensate for lower quality mass-produced soy sauce. so if you happen to own a bottle of small-batch first press soy sauce like this, skip the stock.
Of course, I’ve never really seen quality artisanal Chinese soy sauce available anywhere in the West, so instead we’ll use 350 grams of a more normal sort.
This brand donggu is a good one that I’ve seen at some Chinese supermarkets abroad, but no matter what just make sure that your soy sauce is a naturally fermented one.
Next up, rice wine.
For this we’ll want a higher quality wine than the standard liaojiu cooking wine, here we’re using 230 grams of some proper Shaoxing wine.
Just be careful because outside China a lot of stuff that’s labeled Shaoxing wine in English is actually just liaojiu. if you want to be sure to get something good, find a bottle that says it’s huadiao.
We’ll also be supplementing that with 20 grams of Cantonese rose wine this is sort of optional, if you can’t find it just use all Shaoxing.
Finally, the spice mix.
Again, a lot of different directions you could go, and not all of these are 100% imperative.
You’ll definitely want six star anise, two cinnamon or cassia sticks, ten grams licorice root, and three grams of whole cloves.
All of those are musts.
We’d also recommend adding in three grams of sand ginger, and you could sub that for dried galangal, three grams dried and aged tangerine peel, or just toss in some dry orange peel if you need, one black cardamom pod and just skip this if you can’t find it, and a half of a Luo Han Guo.
This stuff is a dried fruit that’s also used a bit in Chinese medicine. it should be available online because hippies seem to love their TCM, but if you can’t find it just up your licorice root to about fifteen grams instead.
Toss all the spices in tofu or cheesecloth and wrap them up, or use a spice bag if you got one, and we are good to make some lushui.
So in a pot over medium heat first fry a one-inch knob of ginger and thirty grams of scallions until fragrant, about one minute, and add in your stock together with your soy sauce and wine.
We’ll also go in with 300 grams of slab sugar, and if you can’t find slab sugar use rock sugar or brown sugar instead.
Bring it up to a simmer to let the slab sugar melt into the lushui, then add in your spice bag, cover, and let that simmer on low for at least 30 minutes.
As that’s simmering, we can prep our proteins.
We chose to cook this with 200 grams of Dougan, which’s a sort of hyper firm tofu.
We’ll also toss in six chicken wings, which are my personal favorite, a couple of duck wings, though goose wings would win you authenticity bonus points, and one pork tongue.
The wings are good to use as is, and for the tofu just cut them into about two inch squares.
To prep the tongue, begin by tearing off any of the remaining white layer near the back of the tongue.
Then, cut off the fat and membrane on the underside… those bits have a bit off an off taste and are best removed.
Now before we cook those in the lushui, we’ll give these all a blanch.
To some rapidly boiling water, add in the duck or goose wings, the tofu, and the tongue.
Let those cook at a light boil for five minutes, then add in the wings and let that go for another minute.
Remove, and transfer over to a bowl of cool water.
Now give those all a rinse under running water for about a minute to remove any leftover gunk, and now these are good to toss in your lushui.
So right, after that 30 minutes of simmering, our lushui is ready to use.
Add in all of your blanched ingredients, squeezing the tofu in the cracks simmer those for about 40 minutes at the lowest heat your stove’ll go.
And after 40 minutes, that’s it.
Take it all out, tossing on a serving plate, and your lo mei is ready to eat.
We’re not done yet though.
Bring the lushui up to a boil again, then strain it into a container to freeze.
This is master stock because you can use this stuff again and again, and it’ll get tastier with each use.
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