**A Traditional Chinese Master Sauce: Lu Shui**

The art of cooking with traditional Chinese Master sauce, also known as Lu Shui, is a delicate and nuanced process that requires patience, skill, and attention to detail. In this article, we will explore the techniques and methods used to prepare this iconic dish, which has been a staple of Chinese cuisine for centuries.

**Preparing the Beef**

To begin with, we must start with high-quality beef. After a long time chilling in the fridge, the beef becomes firm and can be sliced thinly without breaking apart. The key to achieving tender beef is to cook it slowly over low heat, allowing the connective tissues to break down and the meat to absorb all the flavors of the braising liquid.

The braising liquid, also known as the brine, is an essential component of Lu Shui. It is a flavorful broth made from a combination of ingredients such as soy sauce, sugar, and spices, which are carefully balanced to create a harmonious and complex flavor profile. In this recipe, we will reserve 1/3 cup of the braising liquid for tomorrow's dipping sauce, while saving the rest for future use.

**The Secret to Reusing Brine**

One of the most innovative aspects of Lu Shui is its ability to reuse brine, which allows the dish to develop a rich and complex flavor over time. By reusing the same broth multiple times, we can coax out the full depth of flavors from the ingredients, resulting in a truly exceptional culinary experience.

To properly store the brine, it is essential to follow proper preservation techniques, such as refrigerating or freezing it, to prevent spoilage and maintain its quality. In this recipe, we will be reusing the braising liquid to create the dipping sauce, which will add an extra layer of depth and complexity to the dish.

**Making the Dipping Sauce**

With the reserved braising liquid at hand, we can now begin making the dipping sauce, a crucial component of Lu Shui. This sauce is designed to complement the rich flavors of the beef, adding a tangy and savory element that enhances the overall dining experience.

To make the dipping sauce, we will grate five cloves of garlic using a ceramic grater, which provides a fine texture that adds depth to the sauce. We will then add a few tablespoons of Red Hot Chili oil, followed by 2 tbsp of seasoned sweet soy sauce, which is Sichuan special and difficult to find outside of China.

**The Importance of Texture**

One of the key characteristics of Lu Shui is its tender and slightly gelatinous texture, achieved through careful braising and slow cooking. The silver skin, which is visible as a translucent layer on the surface of the beef, is a prized ingredient in this dish, providing a unique and fascinating eating experience.

**The Soul of Chinese Cuisine**

For many food enthusiasts, Lu Shui represents the soul of Chinese cuisine – a perfect blend of flavors, textures, and techniques that has been refined over centuries. The combination of savory, sweet, and spicy notes creates a harmonious balance that is both refreshing and invigorating.

In this recipe, we will also explore the importance of using high-quality ingredients and following traditional cooking methods to achieve the authentic flavor and texture of Lu Shui. By adopting these techniques, home cooks can create their own delicious versions of this iconic dish, which has been enjoyed for generations in China and beyond.

**The Significance of Clay Pot Cookware**

In many Chinese households, clay pot cookware is a staple, prized for its ability to distribute heat evenly and retain it for long periods. The heavy-duty wall of the pot allows for better browning and caramelization, while the lid helps to trap the steam and flavors within.

This article aims to provide an in-depth exploration of Lu Shui, a traditional Chinese Master sauce that has captured the hearts and palates of food enthusiasts worldwide. By embracing these techniques and methods, home cooks can unlock the secrets of this iconic dish and create their own delicious versions, while also appreciating the rich history and cultural significance of this beloved cuisine.

**Conclusion**

In conclusion, Lu Shui is a true culinary masterpiece that offers an unparalleled level of flavor, texture, and complexity. By mastering the techniques and methods outlined in this article, home cooks can unlock the secrets of this iconic dish and create their own delicious versions, while also appreciating the rich history and cultural significance of this beloved cuisine.

As we conclude our journey through the world of Lu Shui, I hope that you have gained a deeper appreciation for this traditional Chinese Master sauce and its many wonders. Whether you are a seasoned food enthusiast or just starting to explore the world of Chinese cuisine, I encourage you to try out this recipe and experience the magic of Lu Shui for yourself.

**Special Thanks**

I would like to extend my special thanks to Souped Up Recipes Clay Pot, which has kindly sponsored this article and provided me with their beautiful clay pot cookware. This amazing product is a must-have for any serious home cook or food enthusiast, and I highly recommend it for its exceptional quality and performance.

**Final Thoughts**

In the world of Chinese cuisine, there are few dishes as iconic and revered as Lu Shui – a traditional Master sauce that has been perfected over centuries. By embracing these techniques and methods, we can unlock the secrets of this beloved dish and create our own delicious versions, while also appreciating the rich history and cultural significance of this incredible cuisine.

Whether you are a seasoned food enthusiast or just starting to explore the world of Chinese cuisine, I encourage you to try out this recipe and experience the magic of Lu Shui for yourself. Happy cooking!

"WEBVTTKind: captionsLanguage: enHi everyone, welcome to Souped Up Recipes. I'm Mandy. Today, we are making Lu Niu Jian Zi. Translated as braised beef shank in Chinese Master sauce. This  is the Chinese Master sauce. It is also called Lu Shui which is a Savory brine. That is infused  with abandoned Chinese spices and aromatics. Seasoned with soy sauce, salt, sugar, rice wine,  and other seasonings. It can last hundreds of years if you take care of it correctly,  and if you have never heard of it, you should check out my previous video for more details.Today's video is a follow-up to show you how to braise any meat you want in this Chinese Master  brine. So you can see how delicious the meat comes out and how the flavor develops. So I have got  here two pieces of boneless beef shank. Each of them is a full muscle group. This is a little hard  to find. In the western Supermarket, they usually slice the shank with the bone into one thick  round piece. That doesn't work for this recipe because you're not able to slice the meat thinly  at the end. You can get this shank muscle in Asian markets. Sometimes, Spanish Meat Market or Muslin  Meat Market will carry it as well. Just take a look and see if you got any luck. Otherwise,  you will have to place an order from your butcher. Besides beef shank, we often braise beef Chuck,  beef or pork Trotters, beef tripe, chicken or duck leg, oh, beef tendon. Don't get confused  with the beef tender because they're completely different and the beef tender is not supposed  to be braised. Okay. Basically, any tough cut is good to be braised in the Chinese Master brine.Okay, we're gonna blanch the beef first. Just fill a big pot with water and add the meat.  Turn the heat to high. Partially cover the pot. It takes 10 to 15 minutes to come to a  boil. During this time, we will gather tons of spices and aromatics. Don't worry. You can use  a few less or more depending on what you have on hand. 2 slices of sand Ginger, 1 star anise,  1 small cinnamon stick, 2 bay leaves, 1 piece of Gardenia pod - this is optional but it provides  a nice color to the food so I like to use it, 2 cloves, 1/2 tsp of white peppercorns,  1/2 tsp of fennel seed, 2 tbsp of Sichuan peppercorns, 1/4 cup of red dried chilies,  2 inches of Ginger - I roughly diced and smashed it, 5 cloves of garlic, 2 scallions - you don't  have to remove the root as long as you clean them good, get a clay pot and turn the heat to medium.Clay Pot Works excellent for braising because it has a high heat capacity. Of course,  other heavy-duty stock pots will work well too. Drizzling a couple of tablespoons of oil.  Toss in all the spices and aromatics. Stir for 2 to 3 minutes. Sometimes, I get people asking me,  Mandy, why do you tie the scallions into knots? Well, they just untied by themselves  and they become very annoying. Swinging everywhere and I don't like that. That's why.  They smell really good now. Let's pour in 2L of the Chinese Master brine. It was frozen.  I defrosted it last night. You can see a bit of chunky ice. The liquid splatters everywhere and  ruin my shirt, so I'm using a spoon to catch it in the middle to stop the splattering.  Keep the heat at medium and that will bring this to a boil. By now, the beef pot should come to a  boil. Turn off the heat and take the beef out directly. Then transfer it into the clay pot.The master brine is already salty and it has lots of flavors, so you will have to taste it  every time to adjust the sodium level. It should be a lot saltier compared to your normal taste,  so it can Infuse the flavor into the meat. In my case, I used 1.5 tbsp of soy sauce,  1/2 tsp of salt, 1 tbsp of dark soy sauce for the color, 2 tbsp of Chinese cooking wine,  and 2 tbsp of rock sugar. Turn the heat to the lowest. Depending on the types of meat you are  using, the simmering time is different. For beef shank, it would take two hours.  Okay, this is two hours later, let's take the beef out. It is super tender now. We cannot  slice it thinly. Otherwise, it would just break apart. Set it in the fridge to chill overnight.As for the braising liquid, we will reserve 1/3 of a cup for tomorrow to make the dipping sauce.  Then save the rest of the brine for the next use. You can check this video to learn how  to properly store the brine. By reusing this liquid, the meat released its own flavor into  the broth. That's how the Lu Shui accumulates and develops the taste. You just keep reusing  it. Over time it becomes valuable. For more details, please check my previous video.The next day, let's make the dipping sauce. Grate five cloves of garlic. I like to use a ceramic  grater for this because it grates the garlic really fine and it doesn't hurt your fingers.This is the braising liquid that we reserved. Add a few tablespoons of Red Hot Chili oil. You  can check this video to learn how to make chili oil. 2 tbsp of seasoned sweet soy sauce, which  is Sichuan special - very hard to find outside of China. If you don't have it, you can mix 2.5  tbsp of regular soy sauce plus 1 tbsp of sugar as a replacement. Mine is homemade. The recipe is in  this video. You can check it out later. Mix well and set it aside. Take the beef out of the fridge.  After a long time chilling, it becomes firm and you can slice it thinly.  This is a coated dish, and it is usually served as a starter because you can make it ahead of time,  and it is effortless to assemble. Lined up the slices on the plate.  Put a little bit of diced cilantro for extra flavor. Then serve with the dipping sauce.I want to show you the marble pattern. The translucent part is the silver skin.  It is usually very tough but we braised it for a long time and we sliced it thinly,  so now it is tender and it has a slight bounce which is very delicious and interesting to eat.This is so right. The flavor of the Chinese Master sauce is the soul - very complex and unique.  The texture - like I said, it's fantastic.  It's very tender and slightly gelatinous with the dipping sauce. This is mind-blowing.It reminds me of my childhood. In my hometown, next to where I live, we had a specialty store  that sells all kinds of Lu Wei which is a category word to describe all the foods that are braised in  the Chinese Master brine. Lu Niu Jian Zi is one of those foods that I crave all the time while  growing up. My family doesn't have the condition to develop our own Lu Shui because, without the  freezer, the broth goes bad. The beef was very pricey back then, so we only buy it occasionally.I hope you give this a try soon. As always, you can click the link in the description and find  the printable recipe. Thank you for watching. This video is sponsored by Souped Up Recipes  Clay Pot. It may sound new to you, but clay pot is a traditional cookware in Chinese cuisine. It  has a high heat capacity. The material retains the heat, then redistributes it to the food  slowly and evenly. The heavy-duty wall allows for better browning then you can maintain low  and slow heat on the stovetop or in the oven. I love the blue top and the hammer design. It  functions as a beautiful serving piece that keeps the food warm on the table. If you want to buy it,  the link is in the description. Go check it out. Thanks again for watching and I'll see  you next time.Bye~\n"