Chinese Master Stock 滷水汁

• Produce

  • 3 Bay leaves
  • 3 Garlic cloves
  • 1 tbsp Ginger
  • 1 Red chili, Dried

• Condiments

  • 3 tbsp Soy sauce, light
  • 3 tbsp Soy sauce, dark

• Baking & Spices

  • 1/2 stick Brown sugar in pieces 冰片糖(substitute with
  • 2 Cardamom pod, dried black
  • 1 Cinnamon stick
  • 2 Cloves, whole
  • 1/2 tsp Fennel seed, ground
  • 4 Star anise

• Oils & Vinegars

  • 3 drops Sesame oil

• Nuts & Seeds

  • 1/2 tsp Cumin, ground

• Beer, Wine & Liquor

  • 1/2 cup Shaoxing wine

• Liquids

  • 1 cup Water

• Other

  • 1 piece Chenpi 陳皮 (optional

Found on pressurecookrecipes.com

Description

Ingredients

• 1 cup water
• ½ cup Shaoxing wine
• 3 tablespoons light soy sauce
• 3 tablespoons dark soy sauce
• Half a stick Brown sugar in pieces 冰片糖(substitute with 1 tablespoon sugar)
• A few drops of sesame oil
• 4 star anise 八角
• 3 bay leaves
• 3 garlic cloves
• 1 tablespoon ginger
• 2 whole cloves
• 1 dried red chili or ½ teaspoon Sichuan peppercorn 花椒
• 1 cinnamon stick
• ½ teaspoon ground cumin
• ½ teaspoon ground fennel seed
• 2 dried black cardamom pod, cracked (Optional)
• 1 piece chenpi 陳皮 (Optional)

Directions

• Release the Aroma: First crack the dried black cardamom pods with your knife. Then, place all the spices into the pressure cooker and heat them up (Instant Pot: press Sauté button). The spices will slowly release their aroma.
• Vaporize the Alcohol: Once the pressure cooker is hot, pour in the Shaoxing wine and boil off the alcohol.
• Pressure Cook the Master Stock: Pour the remaining ingredients into the pressure cooker. Close lid and cook at High Pressure for 10 minutes, then 10 minutes Natural Release. Taste and add salt to your master stock. Now you can start cooking with the master stock!