2. Soak the scallops, drain the water and steam them with ham in a steamer for 15 minutes. Don't pour out the steamed water, and keep it for later use. When the scallops are cooled, tear them into filaments, and chop the ham. In addition, shrimp, onion, garlic and dried pepper are also chopped together with boiling water for later use.
3. Dry Beth, fry with medium and small fire until light yellow, then add shrimp and ham in turn, and continue frying for about 5 minutes.
4. After the scallops, shrimps and ham in the pot turn golden brown, remove them and add cooking wine, sugar, soy sauce, oyster sauce and soup left by steamed scallops and ham. Mix them quickly and set aside.
5. Fry the onion in the oil pan that has been fried with sea shrimp for about 5 minutes, then add garlic and dried peppers.
6. When the onions and garlic in the pot turn golden yellow, pour the scallops that are evenly mixed back into the oil pan.
7. Mix all the ingredients well and fry them together for two or three minutes, then turn off the fire and let them cool.
8. Put the cooled xo sauce into a jar and let it stand for 3-4 days before serving.