The method of XO sauce 1. Scallop is 3 Jin. 2. 3 kg of dried onion. Dry rice is 3 Jin. 4. 0.8 kg of ground fish. 5. 0.8 kg of pepper. (Chopped) 6. Ham 7. Small onion. Garlic123,456 Jin each, steamed in a drawer and fried dry; Then mash, stir-fry in oil at 57℃123,456℃, add salt, chicken powder and 200 grams of sugar, and boil over high fire! Second, materials: scallop, golden hook, ham (I used minced bacon), oyster sauce, Chili sauce, chopped green onion, chopped green onion (which is useless at home), Jiang Mo, minced garlic 1, scallop soaked in water 2, scallop steamed in water (I put some cooking wine together), and then ground into silk. 3. After the oil is heated, fry the minced onion, Jiang Mo and minced garlic until golden brown. 4. Fried minced ham, minced golden hook and dried Beth together. 5. Mix the above materials, add Chili sauce, oyster sauce, sugar and salt, and simmer until the sauce is thick. 6. After cooling, put it in a bottle and store it in Guangdong-style XO sauce. Preparation method: ingredients: medicinal beads 1200g. 180g dried fish, 150g Jinhua ham, 450g fine Chili powder, 80g garlic sauce, 3 pickled peppers, 120g original Chili sauce, 100g Lee Kum Kee bean paste, 100g garlic Chili sauce, 65438 Guilin. Process: 1. First add water to the first six flavors, put them in a cage, and then cut them into fine rice. 2. Add oil to the pan, then fry the rice-shaped seven flavors in the oil pan and dry them. 3. Put oil in the pot, add pepper, original pepper, bean paste, Guilin sauce, garlic hot sauce and pepper, and stir-fry the red oil with low heat; 4. Stir-fry oyster sauce, fish sauce, seasoning powder, chicken powder, sugar, sesame oil and pepper noodles to foam; 5. Add the first six processed ingredients and mix well. Golden red in color, fresh, salty, sweet and slightly spicy in taste. Xo sauce is to cut off the flower clusters of the nine-story tower, wash them, put them on the balcony for five hours, and put them into a blender to break them for later use. Ingredients: a small piece of Jinhua ham (diced), one or two scallops (shredded), one or two shrimps (slightly chopped), garlic (mashed) and 30 grams of salt pepper (crushed). Practice: 1. First, fry scallops and pick them up; Fried shrimps and picked them up; Finally, the fried Jinhua ham is picked up for later use. 2. Wash the pan, add new oil and stir-fry the Chili powder. Stir-fried Chili powder and put it in a nine-story tower broken with a blender. Add the fried scallops, shrimps and ham and fry them together! Turn off the fire after frying, add appropriate amount of oyster sauce (about 4 ~ 5 tablespoons), mix well and cool! Slightly spicy and salty, it is simply first-class! Without preservatives, it can be stored in the fresh-keeping layer of refrigerator after bottling.