# “千金不換”的滷水 (Master Stock)

- Cuisine: Chinese
- Language: en

## Ingredients

- 250 g 紅蔥頭
- 70 g 薑
- 270 g 蒜子
- 70 g 蔥
- 80 g 香菜
- 80 g 鹽水
- 3 g 香茅
- 30 g 八角
- 3 g 豆蔻
- 4 g 乾花椒
- 18 g 白芷
- 8 g 小茴香
- 8 g 桂皮
- 20 g 乾沙薑
- 2 g 香葉
- 7 g 甘草
- 3 whole 草果
- 110 g 鹽
- 350 g 生抽
- 20 g 雞粉
- 40 g 味粉
- 150 g 花雕
- 300 g 老抽
- 250 g 冰糖
- 15 jin 清雞湯

## Instructions

1. Heat oil in a wok and fry the ginger, garlic, shallots, green onion, cilantro, and all the spices until fragrant. Drain.
2. Transfer the fried aromatics into a soup bag and place it into a large pot along with the oil and chicken broth.
3. In a clean wok, melt the rock sugar over low heat until it turns to a light brown caramel color.
4. Add a ladle of the broth to the caramel sugar to dissolve it, then pour the mixture back into the large pot.
5. Bring the pot to a simmer (around 90°C - 95°C).
6. Add the salt, chicken powder, and Shaoxing wine to the pot.
7. Stir well and taste before adding the light soy sauce and dark soy sauce.
8. Prepare the duck wings by blanching them in boiling water, then washing them clean and ensuring they are drained of excess water.
9. Place the cleaned duck wings into the simmering stock, then turn off the heat and let them soak for 1 hour.

## Equipment

- wok
- large stock pot
- ladle
- soup bag
- skimmer

## Tips

- The master stock should be skimmed with a layer of oil on top to keep it from going bad.
- If the stock is used daily, it can be brought to a boil once a day to preserve it for months.
- When cleaning the duck wings, make sure to remove any stray feathers.

## Source

- Original video: https://www.facebook.com/share/v/1MQxAsgR3v/?mibextid=wwXIfr
- Creator: 雅御良哥
- Recipe page: https://www.cliprecipe.com/recipe/2831cc0f-ca60-4384-a7b9-9514d9bd6dbb
- Extracted: 2026-10-24

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt