Hong Kong XO Sauce Recipe

For dried scallop and dried shrimp, steam them for 30 minutes.
Then use a blender and blend the steamed dried shrimp into small pieces.
As for the steamed dried scallop, use a knife or spoon to press and strip it apart into fine strips.
For the JinHua Ham, cut into small cubes and set aside.
For shallot and garlic, peel off the skin.
For chili, cut off the stalk and remove the seed.
For dried chili, chop into small pieces and with a strainer, shake off the seeds.
With a blender, finely blend together shallot, garlic, chili, dried chili, and oil. Set aside.
Prepare the other ingredients accordingly.

Use a cooking pot or wok, add the blended ingredients in.
Fry with medium-low heat and continue stirring to prevent the bottom from burning.
Fry until they begin to turn yellow, switch off the heat.
With a strainer, separate the oil from the ingredients and set aside.
Then add blended dried shrimp into oil and fry at medium-low heat.
Fry until it begins to brown. Switch off the heat and strain off the dried shrimp from oil and set aside.
Add cubes JinHua Ham into oil and fry until browning. Set aside.
Add dried scallop strips and fry at medium-low heat.
Fry until they begin browning and strain off the dried scallop from oil and set aside.
Without turning on the heat, add sugar into oil and dissolve sugar.
Then add soy sauce, abalone sauce, and oyster sauce.
Switch on heat to lowest and thoroughly stir them up.
Add all the fried ingredients back in.
Thoroughly stir them together.
Remove from heat and transfer into a container.
Let it cool with ice bath.