Spicy Luwei

Quick Summary: Spicy Luwei is a savory and aromatic Chinese master brine infused with a rich blend of spices and chilies, perfect for poaching or braising meats, tofu, and eggs.
Source: Souped Up Recipes

>> servings: 2
-- HOW TO MAKE THE CHINESE MASTER SAUCE
Add @oil{} to a large #pot{}.
Add all the spices: @sand ginger{2%slices}, @star anise{1}, @cinnamon stick{1%small}, @bay leaves{2}, @white cardamom{2}, optional @gardenia pod{1%piece}, @cloves{2}, @white peppercorns{1%tsp}, @fennel seeds{1%tsp}, @Sichuan peppercorn{3%tbsp}, and @red dried chilies{0.5%cup}.
Add the sliced @ginger{2%inches}, @garlic{5%cloves}, and @scallions{2}.
Stir over medium heat for a couple of ~minutes{} or until fragrant.
 
Add @bottled water or distilled water{5-6%cups} then bring to a boil.
-- Do not use tap water as it will ruin the quality of your Lushui.
 
Add @soy sauce{6%tbsp}, @dark soy sauce{3%tbsp}, @Chinese cooking wine{0.25%cup}, @rock sugar{0.25%cup}, and @salt{1%tbsp}.
-- The master sauce is supposed to be a lot saltier than your normal taste so it can infuse its flavor into the ingredients you want to cook in it.
 
Simmer for ~{15%minutes}. Your Lushui is now ready to be used as poaching or braising liquid.
 
-- HOW TO STORE CHINESE MASTER SAUCE
After you are done cooking, #strainer{} the braising liquid to remove all the solid ingredients.
Bring the broth back to a full boil.
 
Store it in a clean #mason jar{}. Put it in the fridge.
Once it cools down, a layer of fat will form on the top. Scoop it out.
-- Some people suggest keeping the fat for more flavor. Some think the fat makes your Lushui spoil faster. I prefer to remove it but I will keep the fat for other cooking use.
 
Freeze the Lushui for up to ~{2%months}.
-- Ideally, reuse this brine at least once every 2 months to develop the flavor.
 
-- HOW TO RE-USE CHINESE MASTER SAUCE
Next time you want to make Luwei again, stir fry some aromatics first.
Instead of plain water, pour in the flavorful brine that you made previously.
Depending on the evaporation, you may have to add some water once in a while.
Make sure to add more spices, sugar, soy sauce, and other seasonings to keep it from diluting.
-- For the spices and aromatics, you can use the same amount. But for the sugar, soy sauce, and other seasonings, it is to taste because it depends on how much meat you are braising and how much water you are adding in.
 
If you don't have any plans to reuse the brine, you still need to take it out of the freezer every ~{2%months}.
Defrost it and bring it back to a full boil to kill any microorganisms in the stock.
Store it in the #mason jar{} and freeze it again. This will renew its storage time for 2 more months.
-- It is better to label it so you don’t forget.
-- In theory, your master brine could be sustained indefinitely if due care is taken to ensure it does not spoil.
-- If you miss the schedule by accident, you have to discard the brine and start new again.