香港人的〈XO醬〉The Taste Of Hong Kong 〈XO Sauce〉 (有字幕 With Subtitles)

江瑤柱(乾貝)150克，金華火腿100克，蝦米150克，鹹魚80克，蒜頭400克，葱頭400克，新鮮辣椒150克，乾辣椒碎1湯匙。
瑤柱洗淨浸軟，少許薑，1湯匙玫瑰露酒，瑤柱、火腿中火蒸45分鐘。蒜頭切/攪碎，葱頭切/攪碎，蝦米切/舂碎，辣椒切碎，鹹魚去骨切碎，瑤柱撕碎，火腿切碎。用花生油較好，油溫約150度下葱頭，蒜頭，蝦米，瑤柱、火腿，新鮮辣椒，鹹魚，最後3分鐘下乾辣椒碎，2茶匙雞粉，2湯匙蠔油，2茶匙鹽，2茶匙糖，2湯匙生抽。

dried scallops 150g, Jinhua ham 100g, dried shrimps 150g, salted fish 80g, garlic 400g, shallots 400g, fresh chili 150g, dried chili flakes 1 tbsp.
wash the dried scallops & soak it to soft, a bit of ginger, Mei Kuei Lu Chiew (Chinese wine) 1 tbsp, dried scallops 、ham steam for 45 mins over medium heat. mince the garlic, mince the shallots, chop the dried shrimps, chop the chili, debone the salt fish & cut in small pieces, tear the dried scallops to fine shreds, tear/chop the ham to fine shreds. use peanut oil is better, put down the minced shallot when the oil temperature around 150°C, minced garlic, dried shrimps, the scallops & ham shreds, fresh chili, salted fish, put down 1 tbsp dried chili flakes at last 3 mins, chicken powder 2 tsp, oyster sauce 2 tbsp, salt 2 tsp, sugar 2 tsp, soy sauce 2 tbsp.

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Видео 香港人的〈XO醬〉The Taste Of Hong Kong 〈XO Sauce〉 (有字幕 With Subtitles) канала 好易煮 oe cook