Ingredients. Wash dried scallops and shrimp, place in 2 large bowls and soak in 1 tbsp rice wine and water for an hour or more until soft. Steam the dried scallops in a cup of water in an electric pot, drain, and tear into thin strips. Drain and shred shrimp. Dice other ingredients. The wine soaked shrimp, dried scallops reserved for spare.

Heat the oil in a frying pan and add the drained dried scallops to the pan with chopsticks to create small bubbles on the sides, and fry over medium-low heat for 5 minutes.

Add the shrimp and stir-fry for another 5 minutes.

The bubbles in the pan are caused by the evaporation of water from the ingredients.

Using a slotted spoon, serve the dried scallops and diced shrimp on the pan and keep the wok on fire.

Add the diced red onion and sauté until golden brown, about 4-5 minutes

Add the minced garlic and sauté for another 4-5 minutes, being careful not to burn the garlic.

While the red onion and garlic are frying, add soy sauce, oyster sauce, sugar, and 4 tbsp. of the wine used to soak the dried scallops and shrimp in the pan and stir-fry until the soup runs dry. Keep it in a glass bottle or a plastic box that has been boiled and dried in hot water. Keep the XO Sauce at room temperature for 1-3 days before opening the lid and consuming, the flavors of the ingredients will blend with each other for the best taste. After opening the bottle, keep it refrigerated.