How to make XO sauce? Usually, the raw materials for making XO sauce are scallops, garlic, Jinhua ham, dried dried dried sea rice and dried sea fish. The general practice is not to put garlic, because if the frying temperature is too high, it will feel slightly bitter. Mawang Encyclopedia reminds that "XO sauce" only plays a certain refreshing role in cooking, and a good XO sauce can only be put in cooking. Mom. com Encyclopedia introduces its practice as follows:

Material: Scallop (20g); Dried anchovies (40g); Dried rice (20g); Dried whitebait (10g);

Seasoning: cooked chicken breast (one piece,120g); Onion segment (40g); Ginger slices (20g); Abalone juice (30g); Oyster sauce; Chili powder; Pepper; Jiu Shao; White sugar; Salt; Monosodium glutamate; Edible oil;

Exercise:

1. Add onion, ginger and yellow wine to scallops, pour a little water, and then steam in a cage 15 minutes.

2. After the scallops are steamed, air them a little, then wring out the water and tear them into filaments by hand. Don't pour out the scallop water to fry sauce, and tear the chicken into filaments for later use.

3. Dry dried dried dried dried dried dried dried dried dried dried dried dried dried dried dried dried dried dried dried dried dried dried dried dried dried dried dried dried dried dried dried dried dried dried dried dried dried dried dried dried dried dried dried dried dried dried dried dried dried dried dried dried dried dried dried dried dried dried dried dried dried dried dried dried dried dried dried dried dried dried dried dried dried dried dried dried dried dried dried dried dried dried salted whitebait and dried dried dried anchovies.

4. Pour an appropriate amount of cooking oil into the pot, add onion and ginger, stir-fry onion oil with low fire, stir-fry onion and ginger until golden brown, and pick out onion and ginger.

5. Pour the dried Beth and shredded chicken into the pot and stir fry over low heat.

6. Stir-fry scallops and chicken until dry, then stir-fry shredded seaweed and dried fish.

7. Stir-fry all the raw materials until they are dry, then cook them in Shaoxing wine and stir them evenly.

8. Then pour in steamed scallop water, abalone juice and oyster sauce and stir well.

9. Pour in Chili powder and pepper and mix well.

10, then add sugar and mix well.

1 1. Finally, make the final seasoning with salt and monosodium glutamate, adjust the flavor and continue to stir fry for a few times, and then consume the excess water and take it out of the pot.

12. Put the fried XO sauce into a ceramic or glass container with a lid, cool it, put it in the refrigerator, and carry it with you.