Homemade Xo Sauce
1.
Wash the dried scallops and dried sea rice separately, add a spoonful of cooking wine and ginger slices in clean water and soak for more than one hour
2.
Drain the scallops and sea rice, and steam the scallops and ham together for 15 minutes
3.
Chop the dried scallops and set aside. After the steamed scallops are cooled slightly until they are not hot, disassemble them into filaments. Cut the steamed ham into thin slices, then chop. Save the soup from the steamed scallops and ham
4.
Put 500ml of oil in the pot, heat to 50% heat, turn to medium and low heat, and pour the scallops in
5.
Fry for about 5 minutes until the scallops turn light golden yellow
6.
And minced ham, continue frying for 3-5 minutes
7.
Until these three ingredients are dehydrated and turned golden yellow
8.
Fish out to another pot and set aside
9.
Pour the cooking wine, light soy sauce, oyster sauce, white pepper, sugar, and the soup from the steamed scallops and ham into the scallops, sea rice and ham, mix well and simmer until it is almost dry.
10.
Cut the onion and garlic cloves into fine dices in advance
11.
Heat in the previous oil pan on medium and low heat, pour in the chopped onions, continue to fry for about 5 minutes, until the onions turn yellow, add minced garlic and continue to fry until golden
12.
Pour the boiled scallops, sea rice and ham back into the frying pan and mix well until the water is dry
13.
Finally add chili powder and crushed black pepper
14.
Mix well to turn off the heat
15.
After the sauce has cooled slightly, put it into a sterilized bottle and let it taste more after 3 days.
Tips:
Onions can be replaced with red onions and more spicy. You can add more peppers. Adjust the prepared xo sauce according to your personal taste and leave it for a few days. After the ingredients are fused with each other, it tastes better. Refrigerate after opening the bottle. Use a clean one each time Appliances can be stored for at least 1-2 months
