Required ingredients:
500 grams of dried shrimps, 500 grams of scallops, appropriate amount of chopped Chili sauce, six to eight pieces of garlic, appropriate amount of black pepper, appropriate amount of salt, appropriate amount of oyster sauce, appropriate amount of soy sauce, appropriate amount of cooking wine, appropriate amount of crystal sugar, a little fish sauce and appropriate amount of cooking oil.
Cooking process:
1. Put scallops and dried shrimps into a clear water basin in advance and soak them for about three to four hours until they are soft.
2. Take out the soaked scallops and shrimps respectively, rinse them under running water, control the moisture, cut the shrimps into pieces repeatedly with a knife, tear them into scallops by hand, and mix them together for later use.
3. Cut the garlic, turn around and peel off the garlic, mash it with a knife and chop it into finely chopped garlic, then prepare a non-stick pan, pour in an appropriate amount of cooking oil, heat the pan, and then pour in the chopped garlic and stir fry.
4. When the garlic in the pot has a strong garlic flavor, put the shrimp and scallops into the pot, stir-fry until all the ingredients are evenly mixed, and then use the cooking oil again until the amount of oil just covers the ingredients in the pot.
5. First, heat the cooking oil in the pot, then add the prepared crystal sugar granules and chopped pepper hot sauce, and keep stirring to accelerate the melting of the crystal sugar granules and prevent the ingredients and sauces from sticking to the bottom of the pot.
6. Stir-fry and cook slowly on medium and small fire until the oil juice and water in the pot are heated and evaporated to dryness. Pour proper amount of fish sauce, oyster sauce, cooking wine and soy sauce into the pot and continue to stir until the color is uniform.
7. Sprinkle a proper amount of black pepper and a small amount of salt into the pot according to personal taste, adjust the taste, and stir fry continuously until the water in the pot is completely fried and the oil begins to overflow, then turn off the fire.
8. Prepare two clean, oil-free and well-sealed glass containers with bag lids in advance, put the fried homemade shrimp paste into the bottle, cool it at room temperature, then seal the bottle mouth and store it in the refrigerator.