How to make XO sauce 1. 3 pounds of small scallops. 2. 3 pounds of dried onions 3. 3 pounds of sea rice. 4. Earth fish 0.8 jins 5. Qin pepper 0.8 jins. (chopped) 6. 7 pieces of ham 7. Small onions. Half a pound each of minced garlic 123456 is steamed in a drawer and deep-fried until dry; then minced, stir-fry with oil at 57 until fragrant, then simmer at 123456 over low heat until fragrant. Add salt, chicken powder, 200g of white sugar and 300g of sugar to the pan. Just boil it! 2. Ingredients: scallops, golden hooks, ham (I used chopped bacon), oyster sauce, chili sauce, minced green onions, minced onions (useless if you don’t have them at home), minced ginger, minced garlic 1. Soak the scallops in water 2. Steam the scallops in water (I put some cooking wine to steam them together), then grind them into shreds 3. Heat the oil and fry the minced onions, minced ginger and minced garlic until golden brown. Drain and set aside. 4. Combine the minced ham, golden hooks and scallops. Fry until fragrant. 5. Mix the above ingredients and add chili sauce, oyster sauce, sugar and salt over low heat until the sauce is thick. 6. Let cool and put it in a bottle for storage. How to make Cantonese-style XO sauce: Ingredients: 1200g scallops, dried shrimps: 350g, 180g dried earth fish, 150g Jinhua ham, 450g fine chili powder, 80g minced garlic, 3 pickled chili peppers, 120g original chili sauce, 100g Lee Kum Kee bean paste, garlic 100 grams of velvet chili sauce, 100 grams of Guilin sauce, 35 grams of pepper, 30 grams of oyster sauce, 180 grams of sesame oil, 40 grams of fish sauce, 100 grams of MSG, 48 grams of sugar, 60 grams of chicken powder, and 20 grams of Huadiao wine. Process: 1. Add the first six flavors to water and cook them in a cage, then cut them into thin rice shapes. 2. Add oil to the pot and put the thin rice-shaped shichimi into the oil pot and fry until crispy. 3. Remove the pot and add oil again. Add wild sansho pepper, raw pepper, bean paste, Guilin sauce, garlic chili sauce, and chili peppers. Stir-fry the red oil over slow fire; 4. Add oyster sauce, fish sauce, flavored rice flour, chicken powder, sugar, sesame oil, and pepper noodles and stir-fry until foamy; 5. Add the first six processed ingredients and mix well until the color is golden red. It tastes fresh, salty, sweet, and slightly spicy. How to make xo sauce: Cut off all the flower clusters from the nine-story pagoda, wash them, put them on the balcony to dry for five hours, then put them into a blender and smash them until ready. Ingredients: A small piece of Jinhua ham (cut into cubes), one or two scallops (tear into shreds), one or two large shrimps (slightly minced), garlic (beat well), 30 grams of salted pepper (pulverized). Method: 1. Add oil and fry the shredded scallops first and scoop them up; then fry the minced shrimps and scoop them up; finally fry the Jinhua ham cubes and scoop them out and set aside. 2. After cleaning the pot, add new oil and fry the chili powder. After the chili powder is stir-fried, add the nine-layer tower broken up with a blender and stir-fry together! Add fried scallops, dried shrimps, and ham and stir-fry together! After frying, turn off the heat, add an appropriate amount of oyster sauce (about 4 to 5 tablespoons), mix well and let it cool! Slightly spicy, fresh and salty, it’s simply top notch! It contains no preservatives and can be stored in the refrigerator's fresh-keeping layer after being put into the bottle. How to make XO sauce Ingredients: 150g scallops, 3 halibut slices, 75g ham, 20g dried shrimps, 10 cloves garlic, 3 peppers, 2 tablespoons cooking wine, 4 tablespoons oyster sauce, 1 tablespoon sugar, 1/2 teaspoon pepper , 1 cup of scallop juice. Method 1. Wash the scallops, soak them until soft, steam them in the pot with water for half an hour, take them out, tear them 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 first, 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. Dried scallops that are golden in color, smooth in appearance, and of medium 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 you pick it up, and do not touch it with raw water. It can be stored for 1 month. 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. Ingredients for making XO sauce: 1000g lean cooked ham, 300g net salted fish, 500g chopped fried flower kernels, 500g water-cooked bamboo shoots, 400g dried shrimps, 300g minced garlic, 500g minced dried green onion, minced wild mountain pepper 500g, 100g lemongrass, 400g dried chili pepper, 500g chili sauce, 300g seafood sauce, appropriate amounts of sugar, white pepper, MSG, chicken powder, sesame oil, red oil, and salad oil. Method: 1. Thin ham Cut the meat and salted fish meat into small cubes, fry them in low-temperature oil to dry out the water, drain off the oil, and beat them into fine paste with a blender; wash the lemongrass and cut it into fine pieces; grind the water into thin strips; Chop the dried shrimps into fine pieces; simmer the dried chili pepper sections in a dry pot and then smash them with a blender. 2. Heat a clean pot over low heat, add salad oil and stir-fry first the minced garlic and dried scallions until fragrant, then add the chili sauce, chopped wild sansho pepper, and chopped dried chili pepper and stir-fry until fragrant and coloured, then add the lemongrass cubes, Stir-fry the dried shrimps, minced ham, and minced salted fish until fragrant. Finally, add seafood sauce, sugar, MSG, chicken powder, white pepper, red oil and sesame oil. Sprinkle with chopped crispy peanuts. Remove from the pot and put it into a clean and dry container. , that's it. Production Tips: Since making xo sauce requires a lot of ingredients and costs a lot, you must pay attention to details when making it, otherwise unnecessary waste will be caused.