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Homemade X-O Sauce

Sauces, Seasonings, and Spices

Homemade X-O Sauce
5 dried scallops (also called conpoy) steamed with one cup of water for one hour, then shredded
2 Tablespoons dried shrimp, steamed with the scallops, add four Tablespoons hot water and mix well
3 Tablespoons corn oil
1 Tablespoon dry-fried shallots, peeled and minced, then soaked in two tablespoons hot water
1 Tablespoon minced Yunnan ham
1 Tablespoon thin soy sauce
2 Tablespoons Chinese rice wine
1 teaspoon granulated sugar

1. After steaming the conpoy, do save its liquid and check that it is torn into the thinnest strands possible.
2. Add four Tablespoons hot water to the minced shrimp, and set them and the conpoy in two different bowls to cool; and drain the shallots.
3. Heat a wok of fry-pan, add the oil, then the shallots, and fry them for two minutes, and reserve the oil putting it in a small pot with the other liquids and the minced ham, soy sauce, rice wine, sugar, and reserved oil and then simmer all of this for ten minutes, add the strands of conpoy and simmer all of these for thirty minutes more until all their liquid is reduced to two tablespoons, then turn off the heat and allow this to cool for one hour.
4. Boil two cups of water, and over a strainer setting atop a glass bowl, strain the conpoy mixture and fill clean glass jar(s) with this prepared X-O sauce.
5. Refrigerate until needed, but only up to one month, and serve before then.

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