Xo Sauce

Name: Xo Sauce
Total time: 30 min
Yield: 5
Cuisine: Chinese
Ingredients: 100g Dried scallops; 60g Bamboo shoots; 60g dried shrimps; 1 piece onion; 3 pcs Millet pepper; 1 tsp Cooking Wine; 1 tsp White rice vinegar; 5g ginger; 5 cloves garlic; 50g Dried clove fish; 1 tablespoon Korean Hot Sauce; 1 tablespoon Soy sauce; 1 tablespoon Oyster sauce; 1 tablespoon Sugar; 20g Green onions

by Susuai Food

4.9 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

5

XO sauce has nothing to do with foreign wine.
It’s just imitating the title of French top alcoholic beverages.
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.

Xo Sauce

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 appropriate amount of water.

2. Put it in a steamer and steam for 30 minutes. Let cool and set aside. Soak the dried sea rice in water for 20 minutes.

3. Dried clove fish is soaked in clean water for 20 minutes to drain the water. The onion is shredded, green onions are chopped, garlic is sliced, and the diced shoots are blanched for later use.

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

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

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

7. Pour the garlic slices in the hot oil in the pan and saute, add the shredded onions and turn to a low heat. Slowly stir-fry until the onions are golden and crisp.

8. Pour in the fried scallops and sea rice.

9. Pour in the fried dried cloves and bamboo shoot tips.

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

11. Pour in sugar and continue to stir-fry until 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.