Master Sauce

(*) yields about 1 l of sauce poultry with the remaining ingredients together in just under a l of water boil 1 hour on low heat.

All offal, such as heart, liver, kidneys or tripe, which is to be cooked in this sauce, should be simmered for another half to 1 1/2 hours. When the meat is cooked, take it out and, after it has cooled down, slice it finely. Arrange nicely on a decorative platter and bring to the table as an entrée.

Note In China, the whole thing cooked or steamed in the master sauce is called “Lu”.

Note Hard-boiled eggs steeped in master sauce are known as soy eggs. These are also cut into slices when cooled and served together with other Lu dishes.

Note Master sauce will last forever if you boil it daily with water and fresh meat and add spices every 2 or 3 days.

Tip: Always use aromatic spices to enhance your dishes!

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