Preparation

• step 1

  Put 100g golden dried shrimps, 100g dried scallops, 100g diced Jinhua ham and 300g cooking wine into the mixing bowl

• step 2

  Without the measuring cup, cook the ingredients at 15min/120℃/REV1

• step 3

  Put on the measuring cup, smash the ingredients at 20sec/REV7, and put the smashed ingredients into a bowl

• step 4

  Put 100g red onion and 100g garlic in the mixing bowl

• step 5

  Chop the ingredients at 15sec/REV7, scrape the chopped ingredients to the bottom of the mixing bowl with a scraper

• step 6

  Add 20g chopped Capsicum frutescens, 20g minced ginger and 400g oil

• step 7

  Put on the measuring cup, and stir-fry the ingredients at 5min/120°C/REV1

• step 8

  Put the chopped seafood and 100g light soy sauce in the mixing bowl, and place the simmering basket on the lid to prevent spillage, without the measuring cup

• step 9

  Cook the ingredients at 40min/120℃/BREV1

• step 10

  Add 1 teaspoon of ground black pepper and 20g powered sugar

• step 11

  Put on the measuring cup, and cook the ingredients at 1min/100℃/REV2

• step 12

  Cool and pour the XO Sauce into an airtight container, seal and refrigerate it in a refrigerator, and use as needed