Methods:
1, dried scallops and seaweed were washed and soaked in water with a spoonful of cooking wine for more than an hour
2, onion finely diced
3, minced garlic to be used
4, dried scallops and seaweed were drained, and dried scallops were steamed with the ham in a pot for 15 minutes
5, seaweed was chopped into pieces to be used
6, after the steamed dried scallops cooled a little until not hot, split into thin julienne strips. Keep the steamed scallops and ham in the broth
7, cut the steamed ham into thin slices, and then chop them until they are about the same size as the chopped seaweed
8, put 500ml of oil in a wok and heat it to 50 percent, then reduce the heat to medium-low, and pour in the shredded scallops
9, keep the heat on medium-low, and at 5 percent of the oil temperature, fry the scallops for 5 minutes, until the scallops turn a light golden brown color
10, add the chopped seaweed and ham, and then fry the scallops for 5 minutes until the scallops turn a light golden brown color
11, then add the scallops and ham. >10, add the chopped seaweed and chopped ham and continue frying for 3-5 minutes until all three ingredients are dehydrated and turn golden brown. Remove to another pot and set aside
11, keep the frying pan on low heat, pour in the chopped onion and continue frying for about 5 minutes until the onion turns brown
12, turn on the heat on the other burner, pour 4 tablespoons of cooking wine, 2 tablespoons of soya sauce, 5 tablespoons of oyster sauce, a tablespoon of sugar, and the broth from the steamed scallops and ham into the dried scallops, dried seaweed and ham, mix well and bring to a simmer
13, add the dried scallops and ham to the pan and cook for 3-5 minutes
14, remove all the ingredients, then remove the scallops and ham and add to the pan. p>
13, when the onion fried to light golden brown, under the minced garlic, continue to fry about 7, 8 minutes, until the onion and garlic are charred can turn off the heat. Add the dried scallops, seaweed and ham to the frying pan
14,immediately add the chili pepper and black pepper and mix well
15,when the sauce cools down a bit, transfer it to sterilized jars, stopping a centimeter away from the mouths of the jars, and wipe the mouths of the jars clean to seal them
16,let the canned xo sauce stand for 3-5 days at room temperature before opening the bottles, and refrigerate them for safekeeping after opening.
The xo sauce is so versatile that adding a little to fried rice will make even the most mundane fried rice instantly come to life. When you make dumplings and buns, add a little bit of it to the meat filling to brighten it up, and the effect will be instantaneous. I also use xo sauce as a substitute for many dishes that require scallop. Having such a bottle of homemade all-purpose sauce is like a most reliable friend, always within reach to support you silently, making one feel stable and happy.
Tips:
When preparing ingredients, try to cut each ingredient to the same size, so that when frying can be cooked into the same
If you are not sure you can master the oil and temperature and ingredients in the order of time in the pot, you can fry each ingredient separately, the whole process of medium-low heat, to prevent frying
Onions can be replaced with red onion ( Use a clean utensil each time you take it out, and it will keep for at least 1-2 months?