1. Wash the dried shrimp and scallops, add a spoonful of cooking wine and water for one hour each
2. Put the soaked scallops and Jinhua ham into a steamer and steam for 15 minutes. The steamed water will be reserved for later use.
3. Tear the dried scallops into thin strips, finely chop ham and dried shrimp; finely chop small onions and garlic; soak dried chili in boiling water and chop finely
4. Pour 500ml of edible oil in a pot and heat it to 50% hot
5. Put the scallops and fry on medium-low heat until light yellow (about 5 minutes)
6. Add the dried shrimp and continue frying for 3 minutes
7. Add ham and continue frying
8. When the scallops, shredded shrimp, and ham in the pot are all golden brown, use a slotted spoon to transfer to another pot for use
9. Put the chopped onion in the frying pan where the minced seafood has been fried and fry for about 5 minutes, then add the garlic and chili
10. Turn on a low heat, add cooking wine, sugar, light soy sauce, oyster sauce, steamed scallops and ham to the scallops, and mix quickly.
11. When the onion and garlic in the pot turn golden brown
12. Pour the fried and mixed scallops into the oil pan
13. Mix all the ingredients well and fry them together for two to three minutes, then turn off the heat and let cool. The ready-made XO sauce cools in a non-hot fashion bottle, and can be eaten after 3 days of standing at room temperature
Tips:1. Don't pour the soup from scallops and steamed ham, you can pour it back into the pot when adding seasonings to increase the freshness and flavor;
2. It is best to steam the scallops, it will be easier to tear, otherwise you may get cramps~!
3. The order of placing the ingredients in the pot is regular. Some of the ingredients with less water should be put later, so that some are burnt and some are still wet.
