Homemade Xo Sauce
1.
Wash Zhuyao and oysters, put them in a bowl, add water, ginger slices, and cooking wine. Use a steamer to steam for half an hour.
2.
Hymi is soaked in warm water.
3.
After the snow is hot, wring out the water. Shred and set aside.
4.
Shred the onion and set aside.
5.
Slice the garlic cloves, cut the ginger into thin strips, and cut the pepper into small circles.
6.
The steamed Zhuyao is crushed into silk with the back of a knife.
7.
Finely chop oysters, soak sea rice for 15 minutes and drain.
8.
Put oil in the pot, add Zhuyao when it is 50% hot, add oysters when it is half-dried on medium heat and fry it together.
9.
Take out the chuyao oysters, leave oil in the pot, add onions and potherb mustard. Fry on low heat for about half an hour until it is dry.
10.
Set aside the onions, add sea rice, fry for five minutes, then add the fried scallops and oysters, and stir fry.
11.
Add garlic cloves, ginger, and chili, sauté until fragrant, then add oyster sauce, light soy sauce, Zhu Hou sauce, sugar, and chicken essence. Stir fry evenly.
12.
Take it out of the pan, let it cool, and put it in the safe box and put it in the refrigerator.
Tips:
Small fire, small fire or small fire, don't blow it up!
