OK here goes old school chinese cookery meets smoking. Masterstock is a poaching broth that you reuse & reuse after each cook.Meaning you take an amount from your master as a starter then rebuild it to taste poach your choice of meat,chicken ,squab then put that stock back into your master for the process to start again.Legend has it that some chinese restaurants have masterstocks that are years old ,reboiled each time. Pity the fool (apprentice)that knocks that pot over.I will set out the ingredients again they are already over in poultry section after I was admiring just passing throughs chinese chicken.I am not starting from scratch I have a 4 year old master out of freezer.Its pretty dark & concentrated so I will split it into 2 use maybe 500ml add homemade chicken stock adjust ingredients then poach a piece of pork .It was going to be belly but I have a piece of neck in deep freeze.I will see how far I get.= parts light/dark soy about a wineglass each, half a glass of mushroom soy. Same of rice wine Shao Hsing Hua Tiao its called here,then a tablespoon fennel seed,a cinnamon stick,some black peppercorns,a piece of ginger about the size of your thumb,2-3 fat gloves of garlic 3 star anise,a full dried rind of an orange,blood orange in photo in season here. Dried chilli to taste 2 here,tops of spring onion.lump of yellow rock sugar or palm sugar or white sugar. I didnt have lemon grass but have a kaffir lime tree so in went 3 leaves, then top it up with chicken stock /water until your pork is covered. I threw in that blood orange as well & some cilantro stalks. Dont think I missed anything.