Homemade Xo Hoisin Sauce (version 4)
1.
Wash the sea rice and scallops first, and then add 2 tablespoons of cooking wine to soak for 3 hours.
2.
Dry shiitake mushrooms are also washed clean and then soaked. It is not easy to wash at first. You can soak for half an hour before washing, and then change the water to continue soaking.
3.
Wash the tempeh and soak for half an hour.
4.
All materials are ready. Chop pork belly into minced meat. The scallops are squeezed out and the water is twisted into several pieces, and the sea rice is squeezed out. Finely chop onion, shiitake mushrooms, ginger, garlic, and dried radish. Cut the tempeh a few times, and cut the millet pepper into circles. The soaking water filters out the residue for later use, don't throw it away.
5.
Heat the pot, pour half a bowl of oil (a 4.5-inch rice bowl), add the pork belly, scallops, and sea rice first, and start to fry. The fire should not be too high. It is between medium and small fire. The amount of oil must be enough to cover the material.
6.
It can be picked up after frying until it is slightly charred. If you prefer a bit more crispy, you can fry it for a while, but I think this is fine.
7.
If the oil is low, add more oil and fry the onions and mushrooms first. Fry until the aroma of onion comes out, add ginger and garlic and fry for a while.
8.
Continue to add the tempeh and millet peppers, then deep fry. Fried to smell the tempeh fragrance.
9.
Add dried radish and fry for two or three minutes.
10.
Return the minced meat, scallops and dried sea rice to the pot, stir evenly, and fry for another two to three minutes.
11.
Pour the water of the soaking material.
12.
Add salt.
13.
Add light soy sauce and soybean paste, mix well, taste, adjust according to your own taste. Then cover the pot and simmer on low heat. Open the lid every few minutes to prevent the pot from sticking.
14.
Finally, boil it until the water is gone, leaving only a puff of oil.
15.
After cooling, use a clean crisper and jar to seal and store it in the refrigerator. When you want to eat, use a clean spoon to dig out an appropriate amount.
Tips:
1. The quality of scallops, sea rice and shiitake mushrooms does not need to be too good, just buy smaller ones and more affordable ones. If possible, you can also add ham, small abalone, etc. The proportion of the main materials can be adjusted appropriately according to your preferences.
2. When frying the ingredients, they must be fully fried to get the flavor of the ingredients. The fire should not be too big, it will explode easily.
3. The taste is adjusted according to your own taste, mine is slightly spicy. If you can eat spicy food, you can add some dried chillies and more chillies.
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