XO sauce is a seasoning invented by Mr. Huang (Wujiang, Jiangsu), which is made of several expensive materials. XO sauce first appeared in some high-end restaurants in Hong Kong in1980s, and became popular in1990s.

Mr. Huang is the executive chef of Peninsula Hotel in Hong Kong. He specially modified the taste of mala Tang produced by his restaurant Jialinlou, adding fragrant shrimp and super scallop, supplemented by finely ground garlic and original pepper. "XO sauce" means top sauce. It imitates the names of top French wines, such as Hennessy XO or remy martin XO, which are world-famous top brandy products, and "XO sauce" is the top condiment in the sauce. It uses good raw materials, so it tastes good.

Second, XO sauce food materials

There is no certain standard for XO sauce, mainly yaozhu, shrimp, Jinhua ham, pepper and so on. It tastes fresh and spicy. In Sydney, Australia, due to local restrictions on food imports, local Chinese had to prepare XO sauce with local materials. They use salmon instead of scallops and shrimps. Unexpectedly, this unique taste is also very attractive. So many Hong Kong people like to invite their Australian friends to bring salmon XO sauce when they return to Hong Kong. In fact, when XO sauce is popular in Chinese cuisine all over the world, the XO sauce made by different restaurants is also different, and the formula has become a trade secret of each restaurant. In the early days, XO sauce began to spread all over the country under the impetus of famous chefs from all walks of life in Guangdong.

Third, XO sauce raw materials

Yaozhu1200g, dried laver 350g, dried fish180g, Jinhua ham150g, fine Chili powder 450g, mashed garlic 80g, 3 pickled peppers, original pepper sauce120g and Lee Kum Kee bean paste/kl.

Fourth, the production process of XO sauce

First, prepare the raw materials, steam scallops and shred Jinhua ham. Roast native fish and salted fish (either in the oven or in a pot after drying), and then slice them. Dice pepper, air dry onion, garlic and ginger rice, chop, and shred dried pepper with scissors. Here are the steps.

1: Steamed the Yaozhu, cooled, drained and shredded.

2: Dried peppers can be shredded.

3: Chop the dried onion and the ginger and garlic.

4: Finger pepper chopped

5: Shred the native fish, stir-fry scallops, stir-fry ham, stir-fry minced garlic and ginger, stir-fry salted fish and native fish, and stir-fry the above materials until golden brown.

6: prepared Chili oil

7: Add all the fried raw materials and stir fry with less oil first.

8. Stir well and add Chili oil and rapeseed oil.

9. After all the raw materials are put in, simmer for 3 minutes, and add seasonings such as salt, monosodium glutamate, chicken powder and soy sauce.

10: After all the ingredients are added, simmer for 3 minutes, and don't fry it too dry (it is not suitable for fire to avoid burning).

1 1: You can take it out at this time. Note that it is best to put it on a larger plate, otherwise it is easy to burn the material when the oil temperature is high.