How to make authentic XO sauce?

Ingredients: 500g shredded onion, 200g minced garlic, 100g minced ginger, 300g shredded red pepper, 150g dried shrimps, 100 scallops, 300g spicy bean paste , 30g light soy sauce, 15g sugar, 800g oil, 20g Huadiao wine

1. Cut the onion into shreds, cut the red pepper into ribbons and cut the seeds together, mince the garlic and mince the ginger. Rinse the sea rice in cold water and cut into large pieces. Soak the scallops in water until soft and rub them into pieces with your hands. Save the water in which the scallops are soaked and add them to the sauce when frying them at the end. Weigh the chili sauce and set aside.

2. Heat the wok and add oil. After the oil is hot, stir-fry the minced garlic and ginger first, stir-fry until light yellow, and then stir-fry the onion until the water is almost dry and the color turns light yellow.

3. Then add the red pepper and stir-fry until the pepper becomes wilted and the water is almost dried out.

4. Add dried sea rice and fry until dry. It's almost done when the oil bubbles up big.

5. Add scallops and fry until big bubbles appear.

6. At this time, add the spicy bean paste and continue to stir-fry. When the water becomes less, add Huadiao wine, soy sauce and the water for soaking the scallops and continue to stir-fry until the color of the sauce turns darker and the oil becomes thicker. When it comes out, add sugar and turn off the heat. Stir evenly and serve.

7. Let the finished product cool to room temperature and then it can be bottled. After bottling, store it in the refrigerator. The sauce tastes best after being stored for a week. At that time, the flavors of all the ingredients are fully integrated, making it more delicious than freshly fried.