XO sauce is a kind of seasoning invented by Mr. Huang Binghua (Wujiang, Jiangsu), which is made of several more expensive materials. XO sauce first appeared in some high-end restaurants in Hong Kong in the1980s, and became popular in the1990s. It was made by selecting high-quality raw materials such as brand ham meat, preferably large-grain scallops and authentic dried shrimps through several processes. The taste is more delicious and pure, and the nutrition is upgraded again, which is especially suitable for cooking all kinds of high-grade ingredients. There is no certain standard for XO sauce, but it mainly includes yaozhu, shrimp, Jinhua ham and pepper, etc. It tastes fresh and spicy. In Sydney, Australia, due to local restrictions on food imports, local Chinese have to use local materials to prepare XO sauce. They use salmon instead of scallops and dried shrimps. But unexpectedly found that this unique flavor is also very attractive. So many Hong Kong people love to please bring back salmon XO sauce when Australian friends return to Hong Kong. In fact, when XO sauce became popular in Chinese cuisine all over the world, the XO sauce made by different restaurants was also different, and the formula became the trade secret of each restaurant.

material

Scallop150g, flounder 3 slices, ham 75g, dried shrimps 20g, garlic10g, and pepper 3 slices.

seasoning

2 tablespoons wine, 4 tablespoons oyster sauce, sugar 1 tablespoon, pepper 1/2 teaspoons, scallop juice 1 cup.

way of doing things

1. Wash scallops, soak them until soft, steam them with water for half an hour, take them out, and shred them for later use.

2. Deep-fry the flounder with a bowl of oil over low fire, remove it and chop it up; Other materials are chopped separately.

3. Stir-fry minced garlic in a bowl of oil, then add scallops and other materials and stir well. When the fragrance is dispersed, 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 absorbed and the oil overflows in the pot, it can be taken out and canned.

Making tips

1 scallops are the main material of this sauce, but they don't need to be made of scallops with too large particles or too small, and scallops with golden color, smooth appearance and moderate size are the most suitable.

Steamed scallops can be shredded and fried directly, and chopped can increase the weight and be easily blended 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. It can be stored for 1 month.

4 if you can buy salted fish from Mayou, it is best; The ham should be boiled once, and the extra salty taste should be removed before it is chopped, otherwise it will not only be salty, but also smell fishy.