Homemade Braised Lu Wei (Chinese Master Stock Assortment)
自制卤味 · pan chinese cuisine
Lu wei is a classic Chinese home-style preparation in which meats and vegetables are poached in a fragrant spiced broth. This version uses a prepared braising spice mix and beer for depth of flavor, and serves 6.
Lucia FerrariMilanese living in Chicago. I will die on the hill that carbonara has no cream. Sunday ragù takes six hours and I wouldn't change a thing.Nutrition & allergens
Contains:GlutenWheat
Some ingredients are not yet allergen-surveyed; this label is not exhaustive.
Per serving (6 servings)
- Energy (kcal)
- Unknown
- Protein (g)
- Unknown
- Fat (g)
- Unknown
- Carbs (g)
- Unknown
- Sodium (mg)
- Unknown
Estimated from verified ingredient data for the original formula — not lab values, and one dish is not a full meal.
as needed
hai dai jie海带结
as needed
potato土豆
as needed
mao dou （ xian ）［ qing dou ， cai yong da dou ］毛豆（鲜）［青豆，菜用大豆］
as needed
as needed
as needed
wo sun （ xian ）［ wo ju ］莴笋（鲜）［莴苣］
as needed
an chun dan鹌鹑蛋
as needed
Beer啤酒
0.67 bottle
Chinese braising spice mix (lu spice blend)卤料
as needed
Techniques you'll use
- Blanching (chao shui) ↗
Par-cook in boiling water to clean, tighten, or prep ingredients.
- Aromatic blooming (bao xiang) ↗
Bloom ginger, garlic, and chili in hot oil to build the aroma base.
- Chicken stock (gao tang) ↗
Simmer bones and aromatics slowly for a clear, savory base.
Steps
Wash the meats thoroughly several times with salt or flour, then soak them for 30 minutes to draw out the blood, and blanch them afterward.
✅ Done when: The soaking water stays relatively clear and the meats are blanched and free of visible blood.
- 2
Step 2
Prepare all of the ingredients.
✅ Done when: All meats and vegetables are cleaned, cut, and laid out and ready to use.
Stir-fry the braising spice mix until fragrant, add water, and bring to a boil, then add a bottle of beer.
✅ Done when: The spice mix is aromatic and the braising liquid is at a rolling boil with the beer stirred in.