Lushui Ingredients:

English Name	Chinese Characters	Phonetic (Pinyin)	Best Substitute(s)	Amount (Metric)
Green Onion Whites	葱白	Cōng bái	Scallions or shallots	120 ml (minced)
Ginger	生姜	Shēng jiāng	None (essential)	60 ml (minced)
Water	水	Shuǐ	Unsalted chicken stock	600 ml
Chinese Rose Wine	玫瑰露酒	Méi guī lù jiǔ	Shaoxing rice wine or dry sherry	60 ml
Light Soy Sauce	生抽	Shēng chōu	Regular soy sauce	50 ml
Dark Soy Sauce	老抽	Lǎo chōu	Mushroom soy sauce (for color)	10 ml
Star Anise	八角	Bā jiǎo	Omit whole, use Five-Spice in marinade	8-10 whole
Cassia Bark	桂皮	Guì pí	Cinnamon sticks	2 sticks
Whole Cloves	丁香	Dīng xiāng	Omit whole, use ground in marinade	12 items
Black Cardamom	草果	Cǎo guǒ	Omit entirely if unavailable	2 pods
Dried Tangerine Peel	陈皮	Chén pí	Fresh orange peel (withered overnight)	1 peel (soaked)
Liquorice Root	甘草	Gān cǎo	Omit entirely if unavailable	8 slices

Lushui

Quick Summary: Lushui is a fragrant Chinese master stock used for braising and poaching, which develops more complex flavor with each reuse.
Source: Traditional

>> servings: 2
-- Note: This makes more stock than you need. Strain, freeze, and reuse the leftover liquid to braise eggs, meats, or as a base for your next batch of Char Siu.
 
In a #pot{} or #wok{}, fry the minced @Green Onion Whites{120%ml} and @Ginger{60%ml} in a small amount of @oil{} until highly fragrant.
 
Pour in the @Chinese Rose Wine{60%ml} to deglaze, then add the @Water{600%ml}, @Light Soy Sauce{50%ml}, @Dark Soy Sauce{10%ml}, @Star Anise{8%whole}, @Cassia Bark{2%sticks}, @Whole Cloves{12%items}, crushed @Black Cardamom{2%pods}, soaked @Dried Tangerine Peel{1%peel}, and @Liquorice Root{8%slices}.
 
Bring to a boil, then reduce heat and simmer gently for ~{30%minutes} to ~{90%minutes} to fully extract the flavors.
 
Strain the liquid through a #fine-mesh sieve{}, discarding the solids. This deeply flavored liquid is your Lushui.

💡 Notes & Tweaks