Scalliope 50g

Shrimp 150g

Salted fish with plum flavor 50g

Meat floss 50g

Red onion 5-6pcs

Garlic 3 heads

Small red chili pepper As much as you like

Oyster sauce 5 tablespoons

Soy sauce 2 tablespoons

Fish sauce 1 tablespoon

Shaoxing wine 100mL

Sugar 2 tablespoons

Cooking oil 300mL

Seafood shrimp sauce

Prepare the seafood shrimp sauce required for the preparation of a variety of ingredients;

Shrimp, scallops clean, soak in a little water to soak for half an hour, and then drained shrimp chopped into small pieces, scallops into small shreds, soaked through the shrimp, and soaked in a small amount of water, soaked in a little bit of water, and then drained shrimp. into young silk, soaked shrimp and scallop water reserved for use;

Red onion peeled and cut into small grains, garlic stripped and minced into a paste, small red chili pepper chopped into small grains to be used;

Salted fish washed and steamed fish spines picked off and mixing scattered into salted fish pine to be used;

Clean pot fall 1/3 amount of oil will be scallop silk poured into the small fire stir-fry to scallop wire into the slightly golden yellow dish for use;

Then fall shrimp grain continue to be used;

Should be used for the first time in the past few years;

We have a lot of time for the next two years, but we are not sure if you want to use it for the first time. p>Then drop shrimp grains continue to small fire slowly stir fry dry water becomes dry and dry fashion plate to be used.

Continue to use this frying pan to add the remaining half of the cooking oil and keep the frying pan on low heat and drop in the chopped red onion to fry until it becomes dry and crispy and slightly yellow on the plate for later use; similarly drop in the garlic to fry on low heat until it becomes slightly yellow.

Use the frying pan to add the salted minced fish and fry over low heat until dry, then add the chili peppers and fry them until the water dries up, then add the various fried ingredients and meat loaf back into the frying pan, spatter with shaoxing wine, then add the remaining cooking oil, oyster sauce, soya sauce, fish sauce, granulated sugar, and soaked shrimp and scallop water, etc. Pour them into the pan over high heat, then adjust the heat to medium-low to boil, then add all the ingredients back to the pan to make them darker in color, and dry them out, then turn off the heat. Sauce more oil when off the heat.

Boiled seafood shrimp sauce to be slightly cooled, with a clean, waterless and sterile glass bottle bottled and sealed in the refrigerator can be stored for six months.

Tips

1, in order to simmer the seafood shrimp sauce easy to store, all the ingredients were fried in oil to fry the way to fry dry water.

2,The shrimp should be as large or as small as you like.

3, to better control the ingredients with oil frying until just right, you need to pay attention to the fire throughout the process with medium-low heat, easy to prevent frying burnt.

4, like spicy people can put more chili, the amount of personal taste adjustment.

5, boiled sauce all the ingredients should be oil submerged over the surface of the preferred more effective sauce preservation time.

6, this recipe will increase the amount of scallop, reduce the amount of shrimp, the same production method that is the Cantonese XO sauce.