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A master stock (or luishui) is a classic way to cook large joints of meat in China, and the rich aromatic broth gives colour and flavour to anything that's cooked in it. Restaurants will strain and store their master stocks, ready to be re-boiled and used again, with each use adding more flavour. Cooking in this way gives incredibly tender and aromatic results and is a very sophisticated (as well as very easy) choice for a Noodle Legend dinner!
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