Detailed Explanation of 22 Pictures of The Secret Top All-purpose Xo Sauce-the Best in The Spicy and Fragrant Sauce

Name: Detailed Explanation of 22 Pictures of The Secret Top All-purpose Xo Sauce-the Best in The Spicy and Fragrant Sauce
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 100g Scallops (scallops); 60g dried shrimps; 50g Dried clove fish; 60g Tender shoots; 1 piece onion; 5 cloves garlic; 1 tablespoon Oyster sauce; 1 tablespoon Soy sauce; 1 tablespoon Korean Hot Sauce; 1 tablespoon Sugar; 3 pcs Millet pepper; 20g Green onions; 1 tsp Cooking Wine; 1 tsp White rice vinegar; 5g ginger

by Susuai Food

4.6 (1)

Favorite

Difficulty

Hard

Time

30m

Serving

2

XO sauce has nothing to do with foreign wine.
It's just imitating the title of French top wine,
For example, Hennessy XO or Remy XO, etc.,
They are all world-renowned top brandy products,
And "XO sauce" is the top condiment in the sauce,
It is characterized by bright red color, strong umami flavor, mellow fragrance and slightly spicy flavor.
Don't underestimate it,
It has a wide range of uses and can be called a universal sauce.
Whether it’s cooking seafood or meat,
It’s still a soft vegetable,
Just put a small spoonful,
The quality of the dishes immediately rises,
You can also receive unexpected flavors.

Although XO sauce is the best in sauce,
There is no certain standard for the materials it makes.
It is said that various restaurants make XO sauce differently.
The recipe is the business secret of each restaurant.
My recipe for XO sauce came from a famous chef in a five-star hotel.
I changed it a little bit,
The sauce made by myself,
The material is safe and assured,
It's not bragging,
The taste is fresh and spicy, and it is worthy of being the best in the sauce.
Definitely can dump a certain XO sauce for several streets. "

Detailed Explanation of 22 Pictures of The Secret Top All-purpose Xo Sauce-the Best in The Spicy and Fragrant Sauce

1. 1. Wash the dried scallops and soak them in water for 20 minutes in advance, add cooking wine, white rice vinegar and green onion ginger, and then add an appropriate amount of water.

Detailed Explanation of 22 Pictures of The Secret Top All-purpose Xo Sauce-the Best in The Spicy and Fragrant Sauce recipe

2. 2. Put it in a steamer and steam for 30 minutes, let cool and set aside, soak the sea rice in water for 20 minutes.

3. 3. Dried clove fish soak in clean water for 20 minutes to drain the water, shred the onion, chop the onion, slice the garlic, and blanch the tips of the diced shoots for later use.

4. 4. Tear the cold scallops into silk by hand, pour oil in the pot and heat until 60% hot.

5. 5. Pour in the scallops, stir-fry for about 2 minutes on medium heat, then pick up the scallops, pour the hot oil into the pot and stir-fry the tips of the shoots and stir-fry.

6. 6. Add sea rice under the hot oil in the pot, stir fry until the fragrance is served, then add the oil and stir fry the dried cloves and fry them until fragrant.

7. 7. Pour the garlic slices in the hot oil in the pot and saute, add the shredded onion to low heat, and stir-fry until the onion is golden and crisp.

8. 8. Pour in the fried scallops and dried sea rice.

9. 9. Pour in the fried dried clove fish and bamboo shoot tips.

10. 10. Add Korean hot sauce, oyster sauce and light soy sauce.

11. 11. Pour in sugar and continue to stir-fry until all the ingredients are dry and the "wow" is in the oil. Finally, add millet pepper and chopped green onions, and stir-fry evenly.

Tips:
1. The main ingredients of XO sauce are scallops and sea rice. These two must be present. Others such as ham, salmon, abalone, etc., can be added or subtracted at will according to the situation.
2. Soak scallops, sea rice, and dried fish in warm water for 20 minutes to drain the water before use.
3. The scallops should be fried to taste similar to pork floss. It is best to use small dried scallops, and chop them if they are too big.
4. The whole process should use more oil, and the final product should let the material "wow" in the oil. If there is less oil during the stir-frying process, you can continue to add oil.
5. The stir-frying process should use a low fire, and the ingredients should be stir-fried as much as possible, but do not stir-fry.

Comments

Sign in to comment

Similar recipes

Dried Preserved Egg and Lean Meat Porridge

Rice, Glutinous Rice, Pork

Homemade Xo Sauce

Scallops (scallops), Dried Shrimps, Mustard Shreds