Production method and details of authentic XO sauce

Ingredients: 500g of shredded onion, 200g of minced garlic, Jiang Mo100g, 300g of shredded red pepper, dried seaweed150g, scallop100g, 300g of spicy bean paste, 30g of soy sauce, sugar15g.

1, shred the onion, cut the red pepper with the seeds together, mince the garlic and mince the ginger. Drying in cold water, the dried rice is cut into large particles. Soak scallops in water until they are soft, and rub them with your hands. Save the water for soaking scallops. When adding soy sauce, add it to the sauce and fry it together. Weigh the Chili sauce and set aside.

2. Heat the wok and add oil. When the oil is hot, fry garlic and Jiang Mo first, then onion, until the water is almost dry and the color turns pale yellow.

3. Then put the red pepper in, stir-fry until the pepper wilts and the water is almost dry.

4. Add dried seaweed and fry dried seaweed. As soon as the oil bubbles, it's almost the same.

5. Then add scallops and fry until big bubbles appear.

6. At this time, add the spicy bean paste and continue to fry. When the water content is reduced, add carved wine, soy sauce and water soaked in scallops to continue frying. When the sauce becomes darker, add sugar and turn off the heat when the oil comes out. Stir well and serve.

7. After the finished product is cooled at room temperature, it can be bottled. Bottled and stored in the refrigerator. The sauce tastes best after a week's storage. At that time, the taste of all the raw materials was fully blended together, which was better than the taste just fried.