XO sauce is a seasoning invented by Mr. Huang Binghua (from Wujiang, Jiangsu). It is developed from several expensive materials. XO sauce first appeared in some high-end restaurants in Hong Kong in the 1980s and became popular in the 1990s. It is made from selected high-quality raw materials such as branded ham meat, premium large-grain scallops and authentic sea shrimps, and is cooked through several processes. The taste is more delicious and pure, and the nutrition has been upgraded again, especially suitable for cooking all kinds of high-end ingredients. There is no certain standard for the ingredients of XO sauce, but they mainly include scallops, dried shrimps, Jinhua ham and chili, etc. The taste is 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, I found that this unique flavor is also very attractive. So much so that many Hong Kong people like to ask their friends in Australia to bring back salmon XO sauce when they return to Hong Kong. In fact, when XO sauce became popular in the Chinese cuisine industry around the world, the XO sauce produced by each restaurant was also different, and the recipe became the trade secret of each restaurant

Material< /p>

150 grams of scallops, 3 halibut slices, 75 grams of ham, 20 grams of dried shrimps, 10 cloves of garlic, 3 peppers

Seasoning

2 tablespoons of wine, 4 tablespoons of oyster sauce, 1 tablespoon of sugar, 1/2 teaspoon of pepper, 1 cup of scallop juice

Instructions

1. Wash the scallops, soak them until soft, and add them to the pot with water Steam for half an hour, take out, tear into pieces and set aside.

2. Fry the halibut in a bowl of oil over low heat until crispy, remove and chop into pieces; chop other ingredients separately.

3. Use a bowl of oil to fry the minced garlic, then add the scallops and other ingredients and stir-fry evenly. When the aroma comes out, add all the seasonings, stir-fry evenly and simmer over low heat for half an hour.

4. When the soup is slightly dry, the water has been absorbed and the oil overflows from the pot, it can be poured out and canned.

Tips for making

1 Dried scallops are the main ingredient of this sauce, but you don’t need to use scallops that are too big or too small to keep them golden in color and smooth in appearance. , scallops of moderate size are most suitable.

2 After steaming the scallops, you can tear them into shreds and fry them directly. Chopping them can increase the weight and make them easier to blend with the ingredients.

3 The scallop sauce stored in cans must be covered with oil to prevent the sauce from being too dry; use clean chopsticks or spoons every time to pick it up, and do not touch it with raw water. It can be stored 1 month long.

4 It is best if you can buy Mayou salted fish; the ham should be cooked once to remove the excess saltiness and then chopped into pieces, otherwise it will not only be salty, but also have a fishy smell.