Cooking Steps

1. 

   Step1:First of all, Haimi and yaozhu are soaked in rice wine overnight to remove the smell and enhance the fragrance. Then put it into the pot. Steam for half an hour in high heat. After cooling, cut the sea rice into pieces. Tear the scallops into silk. This will make the sauce taste easie

2. 

   Step2:Blanch the ham in boiling water. Reduce the saltiness. Take out and cut into pieces after floating. Next, put the garlic, red onion and onion into the stone mortar. Add some salt. Mash for later us

3. 

   Step3:Heat up the oil, put in the onion and garlic, stir fry them over low heat

4. 

   Step4:Then add the minced ham. Stir for 2 minutes, then add the shredded sea rice and shredded scallops. Keep stirring to avoid sticking the pot. Add in soy sauce, soy sauce and oyster sauce. Stir well. Add rock sugar. Cook for 15 minutes or so until the sugar melts completel

5. 

   Step5:Finally, add a small amount of chili noodles. Boil over a small heat until the sauce is thick. Filter out the floating powder. The delicious XO sauce is ready.