Master-stock braising (lu)
卤lu
Simmer in a spiced soy-based stock that is reused and deepened.
Brief reference for now — not yet in the full step-by-step lesson format.
On this page
Before you start
Recipes using this method often take about 45 minutes — treat that as a rough reference; amounts and equipment set the real time.
Signs of success
Even brown color to the core; slice holds shape; aroma layered.
Troubleshooting
- boiling instead of simmering
- no rest in the stock
- salt added twice