Mogu sauce is a type of seasoning that Guangdong people like very much, which can also be said to be a dipping sauce. It is mainly made from soybeans and flour. The origin of Zhuhou sauce is Foshan, which is mainly made from soybeans and flour. It is usually added some Zhuhou sauce when cooking, which can not only flavor the dish but also enhance the nutritional value.

First, the method of making Hoisin sauce

1. Hoisin sauce chicken thighs

【Ingredients】

2 chicken thighs, 20g Hoisin sauce, cooking oil, and an appropriate amount of salt

【Method】

1. Put some oil in a flat-bottomed pan, heat it to 160 degrees, and then fry the chicken thighs over low heat until the surface changes color.

2. Put a large spoon of Hoisin sauce in the pan and stir-fry slightly, then add some clear water, cover the lid, and bring it to a boil over medium heat.

3. When the sauce is about to dry, add a little salt for seasoning, mix well, and it is ready to be served.

Second, the method of making fermented bean curd sauce

1 Cut the pork belly into thin slices.

2 Add an appropriate amount of fermented bean curd sauce, soy sauce, cornstarch, garlic, and oil, and mix well.

3 After the water boils, steam the mixed pork belly over medium heat for 10 minutes.

4 The delicious and savory braised pork belly with soybean paste is ready to come out.

Third, the method of making Hoisin sauce beef

1. Wash the beef shank, dry it, and pierce it with bamboo skewers to prevent it from shrinking too tightly during the cooking process.

2. Put the beef in a large bowl, add 10g of yellow soy sauce, 10g of Hoisin sauce, 2 slices of dahurian angelica, 30ml of cooking wine, sugar, and chopped scallions and ginger slices, and marinate it for a night.

3. Add a sufficient amount of cold water to the cooking pot, put the marinated beef shank and the soup together into the water, and bring to a boil.

4. After boiling, turn the heat down, cook for 1 hour, remove and drain, and do not keep the water in the pot.

5. Wash the pot, heat it with water, and the water level should be about 2/3 of the meat. Add soy sauce, dark soy sauce, rock sugar, and cooking wine.

6. Add the remaining Hoisin sauce and soy sauce, and adjust the thickness of the soup base.

7. Mix the required spices from the spice packet and pour them into the pot.

8. After boiling, turn the heat down and simmer for 1 hour, until the beef shank can be easily pierced with a chopstick.

9. If you have an oven, you can place the cast iron pot on the lower shelf of the oven, heat it to 180 degrees for 90 minutes, and the beef shank can be easily pierced with a chopstick.

10. Do not rush to take out the braised beef shank after it is braised. Soaking it in the braising liquid for several hours will make the flavor better. After eating, take it out, dry the liquid, slice it cold, and serve it on a plate.

Tip

1. The spices in the spice packet can be mixed and then placed in the spice packet.

When putting it back into the pot, you can also directly pour it into the pot. The beef in the pot is a whole piece, so there is no problem with the mixing of ingredients and spices, which is not easy to pick out. The aroma released between the various spices scattered in the pot will also be more thorough.

2. Adding dahurian angelica can enhance the fragrance and allow the meat flavor to be fully released. Do not add too much dahurian angelica, as it may become bitter.