First or prime stock is made by simmering chicken, Chinese ham with bone, salt, and water for several hours.

Secondary stock

Secondary stock is made by simmering the meats from the prime stock a second time with salt and water.

Seasoned sauce

Seasoned sauce is prime stock with sugar, salt, sesame oil, and pepper added.

Clear stock

Clear stock is made by boiling chicken and duck carcasses with salt and water.

High stock

High stock is clear stock with pork hocks and ham shanks added. Two recipes for flavor-potting sauces are:
Superior Flavor-Potting Sauce
4 tsp vegetable oil 4 tsp sliced ginger 4 cups (1 litre) soy sauce
2 cups (500 ml) rice wine
3 tbsp scallions, chopped
14 oz (400 g) rock sugar 21 cups (5,000 ml) water
a cheesecloth bag containing 1 oz (25 g) each of star anise, cassia bark (Chinese cinnamon, or substitute regular stick cinnamon), licorice root, ground dried ginger, caoguo, cloves, and dried tangerine peel.

Bring water to a boil in a large saucepan, add spices, simmer for 15 minutes. Add soy sauce, rice wine, sugar and oil stew for one hour.

Flavor-Potting Sauce

2 cups (500 ml) soy sauce 4 cups (1 liter) water 7 tsp rice wine 3 tbsp sliced ginger 1 tsp (5 g) each of star anise, cassia bark or cinnamon, and whole Sichuan peppercorns,

Stew the soy sauce, rice wine, ginger and seasonings with the water.