Name: Xo Sauce
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 100g Scallops; 100g Dried shrimp; 100g Jinhua ham; 200g Dried shallots; 100g garlic; 70g Salted fish; 700ml Corn oil; 150ml Rice wine (Shaoxing rice wine); 1 spoon Bean Spicy Sauce; 1 tablespoon crystal sugar; Some Chicken Bouillon Powder

Xo Sauce

by He Jie (from WeChat....)

4.8 (1)

Favorite

Difficulty

Easy

Time

Serving

There is no certain standard for the ingredients of XO sauce, but they mainly include scallops, dried shrimps, Jinhua ham and chili, etc. The taste is fresh and spicy. My recipe refers to the recipe of the Cantonese chef training class, reducing spiciness and sweetening, which is suitable for my own and my family's taste. Although this dish is time-consuming and laborious, it is very delicious. Once cooked, you can enjoy it for half a year. Whether it's fried rice, noodles, soup, or braised tofu, it's an excellent seasoning.

Xo Sauce

1. Soak scallops and dried shrimps with rice wine

2. The rice wine should be soaked in seafood for 4-5 hours, half a day. This process is to remove fishy and fresh.

3. Steamed scallops and dried shrimps in water for 30 minutes

4. Salted fish ham

5. Chopped ham and salted fish

6. Mince the shallot and garlic and set aside

7. The chopped scallops, dried shrimps, ham, and salted fish are smashed with a blender so that the ingredients are fine enough to fry them thoroughly.

8. The appearance of the ingredients after being stirred and broken.

9. Heat the pan with cold oil, add 700ml corn oil, heat the oil to 60%, pour in the chopped green onions and garlic, and fry on medium-low heat until golden brown. About 15 minutes. If the fire is too big, it will burn easily. Stir with chopsticks during the stir-frying process.

10. The shallots and garlic will rise after being fried until golden

11. Add salted fish and ham and stir fry

12. 2 tablespoons of rock sugar

13. One tablespoon of bean paste and one teaspoon of Guilin paste.

14. Stir-fry for about 20 minutes. Use chopsticks to stir to avoid sticking to the pan.

15. The juice left over from the steamed scallops is poured into the pot. Then stir-fry the moisture and fry all the ingredients until fragrant. . It's actually boiled in oil.

16. That's it!

17. After the XO sauce cools, pour it into a glass bottle and store it in the refrigerator for about one year.

Tips:
You don’t need to buy too big scallops and dried shrimps, because they have to be torn apart and broken into pieces after steaming, so it is more economical to buy smaller ones.