Zhuhou sauce: it is refined from soybean paste, soy sauce, sugar, garlic meat, edible oil and other raw materials. It is suitable for cooking xinhou chicken, goose and duck with unique flavor, and can stew all kinds of meat. It is a famous snack in Foshan, with delicious color, moderate sweetness, fragrant black bean flavor and unique flavor. The reason why I like Zhuhou sauce is that it can make the cooking very simple. Even friends who can’t cook can easily cook the delicious food loved by monks.


400g beef tendon
250g beef brisket
2 tablespoons column sauce
3 to 4 fragrant leaves
3 to 4 slices of ginger
1 tablespoon rice wine
Proper amount of water
Half a spoonful of vegetable oil


Step 1
Beef tendon and beef brisket can also be pure beef tendon. After cleaning, blanch water for standby

Step 2
Cut into small pieces about 3cm square for standby

Step 3
Beef tendons are not easy to boil. Cook them in advance, add fragrant leaves and yellow rice wine. Add water, bring to a boil, simmer slowly over low heat for 1 hour, or use a pressure cooker. The time can be much shorter

Step 4
Then add the beef brisket and continue to stew for about 60 minutes. Basically, cook it soft

Step 5
Remove the soft beef tendon and beef brisket and leave the soup for use

Step 6
Saute ginger slices in an oil pan until fragrant. Pour in beef tendons and beef brisket and stir fry

Step 7
Zhuhou sauce is a famous seasoning sauce in Foshan. It is carefully prepared with good soybeans, salt, sugar, sesame, raw soy sauce and minced garlic

Step 8
Scoop in the column sauce. According to the amount of beef tendon and beef brisket, all ingredients can be evenly dipped in a layer of sauce, and continue to stir fry

Step 9
Add the boiled soup, bring it to a boil over high heat, and then close the juice over low heat to taste. You can eat it without any other seasoning

Step 10
The beef tendon and beef brisket are crispy and rotten, especially the beef tendon. The color is translucent, and the entrance is soft and fat. The ingredients have completely absorbed the special flavor of Zhuhou sauce. There is a special smell of garlic and Douchi, and the taste is particularly rich and multi-level. Ten meals