What are the recipes for Zhu Hou sauce?

What is Zhu Hou sauce? It is a specialty of Foshan City, Guangdong Province, and is widely used in Cantonese cuisine. In particular, chicken, mutton and squid are stewed with chu-hou sauce, which makes them delicious, without any fishy or muttony smell, and have a special fermented black bean flavor. It is a common home-cooked dish in Guangdong. Next, let’s learn the recipe for Chu Hou Sauce, which can take your cooking skills to the next level.

Octopus with Chu Hou Sauce:

Material

Octopus, chu-hou sauce, onion, green onion, red pepper, ginger

practice

1. Clean the octopus, blanch it until cooked, and prepare the ingredients

2. Heat oil in a pan and fry ginger, onion and red pepper.

3. Add the octopus and stir-fry quickly. Add the choy sum sauce and green onions before serving.

1. Clean the octopus, blanch it until cooked, and prepare the ingredients

2. Heat oil in a pan and fry ginger, onion and red pepper.

3. Add the octopus and stir-fry quickly. Add the choy sum sauce and green onions before serving.

How to make chicken feet with Chu Hou sauce:

240g chicken feet, 20g cornstarch, 1 chili, 240cc water, 1. 1 tsp maltose, 120cc white vinegar, 2. 2 tbsp barbecue sauce, 1/3 tsp salt, 1/3 tsp chicken powder, 1 tsp sugar, 1 tsp spicy bean paste, 3. 1 tsp sesame oil, 1 tsp black bean sauce, 1 tbsp

practice

(1) Wash the chicken feet and cut off the nail part with a knife.

(2) Bring a pot of water to a boil. Add the seasoning (1) and blanch the processed chicken feet. Rinse with cold water and drain. Set aside.

(3) Deep fry the chicken feet from step (2) in 180°C hot oil until golden brown, remove from the pan, drain the oil, and return to the pot. Add 240cc of water and cook over low heat for 20 minutes. Remove from the pan, rinse with cold water, drain and set aside.

(4) Chop the chili pepper into fine pieces. Mix the chicken feet prepared in step (3) with cornstarch, then add seasoning (2). Finally, add chili powder and seasoning (3) and mix well. Place each dish in a small plate and place in a steamer. Steam over high heat for 10 minutes.