XO sauce Chinese name: XO sauce is a seasoning invented in Hong Kong, which is made of several expensive materials. XO sauce first appeared in some high-end restaurants in Hong Kong in1980s, and became popular in1990s. There is no certain standard for XO sauce, mainly yaozhu, shrimp, Jinhua ham, pepper and so on. It tastes fresh and spicy. Origin: delicious instant sauce category: formula introduction XO sauce is made of the finest scallops (Jiang Yaozhu), shrimp skin, ham and other materials, and the eating methods are ever-changing. XO sauce is not only a pre-meal snack or table wine, but also suitable for various delicacies, Chinese snacks, noodles and porridge, and can be used for cooking meat, vegetables, seafood, tofu and fried rice. It can be called XO in sauce. Preparation method Materials: scallop 150g, flounder 3 slices, ham 75g, dried shrimp 20g, garlic 10 petal, 2 tbsp of Sanxiang wine, 4 tbsp of oyster sauce, sugar 1 tbsp, pepper 1 2 tsp, scallop juice12 tsp. 2. Deep-fry the flounder with a bowl of oil and low fire, remove it and chop it up; Other materials are chopped separately. 3. Stir-fry minced garlic in a bowl of oil, then stir-fry scallops and other materials evenly. When the fragrance dissipates, add all seasonings, stir well and cook for half an hour on low heat. 4. When the soup is slightly dry, the water has been sucked dry, and oil overflows in the pot, it can be taken out and canned. Tips for making scallops 1 is the main ingredient of this sauce, but it is not necessary to make scallops that are too big or too small. Scallops with golden color, smooth appearance and moderate size are most suitable. Steamed scallops can be shredded and fried directly, and chopped can increase weight and easily blend with ingredients. 3 canned scallop sauce must let the oil pass through the sauce to avoid the sauce being too dry; Use clean chopsticks or spoons every time, and don't touch raw water. Can save 1 month. 4 If you can buy salted fish from Ma You, it is best; The ham should be cooked once, and the extra salty taste should be removed before cutting, otherwise it will not only be salty, but also smell fishy.