Detailed explanation of 22 photos of the secret top-grade all-purpose XO sauce - the best of the spicy and refreshing sauces

Overview

XO sauce has nothing to do with foreign wine, but it just imitates the names of top French wines. For example, Hennessy XO or Remy Martin XO are world-famous top brandy wine products, and XO sauce is the top condiment in the sauce. It is characterized by bright red color, strong umami flavor, and mellow and slightly spicy flavor. Don’t underestimate it, it can be called a universal sauce with a wide range of uses. Whether it is cooking seafood, meat, or soft vegetables, just put a small spoon on it, and the quality of the dish will immediately increase, and you can also receive unexpected tastes. Although XO sauce is the best sauce, there are no certain standards for the materials used to make it. It is said that each restaurant makes XO sauce differently, and the recipe is a trade secret of each restaurant. My recipe for XO sauce comes from a famous chef in a five-star hotel. I made some slight changes and the sauce I made is safe and reliable. I am not bragging. The spicy and refreshing taste is worthy of being the best among sauces. It can definitely beat a certain XO sauce by several blocks.

Tags

• homemade ingredients
• cooking wine
• dried clove fish
• dried scallops (scallops)
• green onions
• haimi
• korean hot sauce
• light soy sauce
• millet pepper
• onions
• oyster sauce
• tender bamboo shoot tips
• white rice vinegar
• white sugar
• garlic
• ginger

Ingredients

Steps

1. 1 Wash the scallops and soak them in water for 20 minutes in advance. Add cooking wine, white rice vinegar and onion and ginger, and then add an appropriate amount of water.

   

2. 2 Steam in a steamer over high heat for 30 minutes, let cool and set aside. Soak the dried shrimps in water for 20 minutes.

   

3. 3 Soak the dried clove fish in water for 20 minutes and drain the water. Cut the onion into thin strips, chop the green onion, slice the garlic, and blanch the diced tender bamboo shoot tips and set aside.

   

4. 4 Tear the cooled scallops into shreds with your hands, pour oil into the pan and heat until 60% hot.

   

5. 5 Pour in the dried beets, stir-fry over medium heat for about 2 minutes, take out the dried beets, add hot oil to the pan, pour in the tender bamboo shoot tips and stir-fry out.

   

6. 6 Heat oil in a pot, add sea rice, stir-fry until fragrant, then add oil and stir-fry dried clove fish until fragrant.

   

7. 7 Heat oil in a pot, add garlic slices and saute until fragrant, add shredded onions, turn down heat, and slowly stir-fry until onions are golden and crispy.

   

8. 8 Pour in the fried dried beets and dried shrimps.

   

9. 9 Pour in the fried dried clove fish and bamboo shoot tips.

   

10. 10 Add Korean hot sauce, oyster sauce and light soy sauce.

    

11. 11 Pour in the sugar and continue to stir-fry until the ingredients become dry and "cook" in the oil. Finally add the millet pepper and chopped green onion, stir-fry evenly.