Tools/Ingredients

Golden Hooked Seaweed 65g

Scallop 100g

Jinhua Ham 27g

Red Onion 8g

Onion 20g

Garlic Cloves 15g

Raw Brewed Yellow Wine 100ml

Light Soy Sauce 50g

Blended Oil 500ml

Icing sugar, oyster sauce, soy sauce, dark soy sauce, salt, chili pepper moderately

01

First, soak the seaweed and scallops in yellow wine overnight to remove the fishy taste and increase the flavor.

02

Next, prepare a steamer, put the soaked seaweed and scallops together with the yellow wine into the pot, and steam for 30 minutes over high heat.

03

After steaming, let it cool, then chop the seaweed and tear the scallop into shreds, so that it will be easier to taste when boiling the sauce.

04

Then, blanch the ham in boiling water, which will reduce the salty flavor a little. Fish out the ham when there is foam and mince it.

05

Next, put the garlic cloves, red onion and shredded onion in a stone mortar with some salt and mash them together until ready to use.

06

Heat the gasoline in a pan, add the onion, red onion and garlic and sauté over low heat. Then add the minced ham and stir-fry together for 2 minutes before adding the chopped seaweed and shredded scallop. Note, make sure to stir constantly to prevent sticking to the pan.

07

Next, add the soy sauce, dark soy sauce and oyster sauce and stir-fry together. Then add the rock sugar and cook for about 15 minutes until the sugar is completely melted.

08

Finally, add a small amount of chili noodles and simmer over low heat until the sauce thickens, then strain off the froth and the tasty XO sauce is ready.

1, outside the sale of XO sauce, basically will use other seafood to replace the scallop, its taste or freshness is not so exquisite, and the color, the use of dark soy sauce will be darker, or simmering time is particularly long. A good XO sauce should be closer to a deep amber color.

2, golden hook seaweed is fuller and less salty than ordinary shrimp.

3, in the process of simmering the sauce, the whole process of using low heat, can better maintain the flavor of the whole sauce.

4, after adding the rock sugar, you need to stir constantly to prevent sticking to the pan.

5. Add the chili noodles at the end to increase the flavor level of the whole sauce.

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