Zhuhou sauce is one of the very famous delicacies in Foshan, Guangdong, which is made through a very complicated process. Columnar Sauce is mainly used for cooking poultry and livestock, cooking out of the food, strong flavor and tender meat. Cantonese Cowboy Casserole, Stewed Beef Brisket and Zhuhou Chicken with Zhuwu Sauce are some examples. Here's how to share these three cuisines with you.

I. Stewed Beef Brisket with Zhu Hao Sauce. First prepare the ingredients and seasonings, enough weight of beef brisket, ginger, garlic, green onion, star anise and cinnamon. Seasonings include the columnar sauce, oyster sauce, dark soy sauce, cooking wine, rock sugar and salt. Pour enough hot water into a pot, then add ginger, whole brisket and appropriate amount of cooking wine. When the water in the pot boils, continue to cook for ten minutes, then pull out the brisket, put it into cold water to clean it, then control the water on the surface, you can use kitchen paper here, and then cut the brisket into chunks and set aside. Heat oil in a pan, add ginger and garlic, stir fry for a few minutes, add cooking wine, soy sauce, oyster sauce and mix well. Then add enough water, the water needs to diffuse over the brisket, and then add rock sugar, star anise, cinnamon and green onion, simmer for about two hours. Finally, pour the appropriate amount of dark soy sauce to adjust the color, if you do not like the color is too dark, you can add an appropriate amount of salt. The flavorful and fragrant stewed beef brisket in the sauce is finished.

Two: Roasted Chicken with Shuhou Sauce. First of all, prepare the ingredients and seasonings, a chicken, green onion, ginger and garlic, peel, star anise. Seasonings include columnar sauce, peanut butter, sugar and salt. The method of roasting chicken with columnar sauce and stewing beef brisket is basically the same. Blanch the chicken in a pot with ginger and cooking wine. Remove the chicken from the pot and dismember it into bite-sized pieces. Heat the oil in a wok, add the ginger and garlic to the wok, and then add the chuanhou sauce, peanut butter, tangerine peel and star anise to the wok. Pour all the chicken pieces into the pot and stir fry until the surface of the chicken pieces are all covered with sauce, add half of the pot of water, simmer for an hour, simmering process can be according to their own taste to add the right amount of salt and sugar.