Fried udong with XO Sauce(jiang chao wu dong )

Fried udong with XO Sauce

Raw materials for making XO Sauce Fried Wudong

2 packs of instant Wudong, 4 taels of shredded pork (about 160g), 1 / 2 cup of shredded onion, celery and carrot, 1 egg, 4 tbsp of XO sauce and 1 tbsp of soy sauce.

Stir fried udong with XO Sauce

1. Stir fry pork shreds in oil, add other shredded vegetables and stir well. 2. Instant Wudong, loosen with chopsticks, beat the eggs well, put the eggs into the pork shreds and stir fry them well, then add XO sauce and soy sauce and stir fry them well.

Fried udong with XO Sauce

Ingredients: 2 packs of instant Wudong, 4 liang of shredded pork (about 160g), 1 / 2 cup of shredded onion, celery and carrot, 1 egg, 4 tbsp of XO sauce and 1 tbsp of raw soy sauce.

To make XO sauce: 150g scallops, 3 pieces of flounder, 75g ham, 20g shrimps, 10 pieces of garlic and 3 pieces of pepper

2 tbsp seasoning wine, 4 tbsp oyster sauce, 1 tbsp sugar, 1 / 2 tbsp pepper, 1 cup scallop juice

practice

1. Wash and soak scallops, steam them with water for half an hour, take them out, tear them up and set aside.

2. Deep fry the flounder with a bowl of oil over low heat, remove and chop it; chop other ingredients separately.

3. Stir fry minced garlic with a bowl of oil, then add scallops and other materials to stir well, add all seasonings when the flavor is released, stir well, and then simmer for half an hour.

4. When the soup is slightly dry, the water has been absorbed and the oil overflows from the pot, it can be filled out and canned.

Making tips

Scallop is the main material of this sauce, but it doesn't need to be made of large scallops or small scallops. Scallops with golden color, smooth appearance and moderate size are the most suitable.

Scallops steamed can be shredded and fried directly. Chopped scallops can increase the weight, and it is easy to mix with ingredients.

The dried scallop sauce stored in 3 cans must be kept in a way that the sauce is not too dry; clean chopsticks or spoon should be used when holding each time, and raw water should not be stained. It can be kept for one month.

If you can buy Mayou salted fish, it's best to cook the ham first, remove the extra saltiness, and then cut it up, otherwise it will not only be salty, but also have fishy smell.

Methods: 1. Stir fry pork shreds with oil, add other shredded vegetables and stir well. 2. Instant Wudong, loosen with chopsticks, beat the eggs well, put the eggs into the pork shreds and stir fry them well, then add XO sauce and soy sauce and stir fry them well.

Remarks: 1. If you use ordinary udong, you should cook it with water first, and then fry it with drained water. 2. XO sauce contains oil, so don't add too much oil when frying Wudong.

Material Science

1 / 2 cup of shredded onion, celery and carrot, 1 egg, 4 tbsp XO sauce and 1 tbsp soy sauce.

To make XO sauce: 150g scallops, 3 pieces of flounder, 75g ham, 20g shrimps, 10 pieces of garlic and 3 pieces of pepper

2 tbsp seasoning wine, 4 tbsp oyster sauce, 1 tbsp sugar, 1 / 2 tbsp pepper, 1 cup scallop juice

Specific steps

1. Wash and soak scallops, steam them with water for half an hour, take them out, tear them up and set aside.

2. Deep fry the flounder with a bowl of oil over low heat, remove and chop it; chop other ingredients separately.

3. Stir fry minced garlic with a bowl of oil, then add scallops and other materials to stir well, add all seasonings when the flavor is released, stir well, and then simmer for half an hour.

4. When the soup is slightly dry, the water has been absorbed and the oil overflows from the pot, it can be filled out and canned.

. 2. Instant Wudong, loosen with chopsticks, beat the eggs well, put the eggs into the pork shreds and stir fry them well, then add XO sauce and soy sauce and stir fry them well.

Cook until drained before frying. 2. XO sauce contains oil, so don't add too much oil when frying Wudong.

2. Scallop is the main material of this sauce, but it doesn't need too large scallops to make, and it can't be too small. Scallops with golden color, smooth appearance and moderate size are the most suitable.

3. Steamed scallops can be shredded and stir fried directly. Chopped scallops can increase the amount of scallops, and are easy to mix with ingredients.

4. The scallop sauce stored in cans must not be over the sauce, so as to avoid the sauce being too dry. Clean chopsticks or spoons should be used when holding each time, and do not touch with raw water. It can be stored for one month.

5. If you can buy Ma you salted fish, it's best to cook the ham first, remove the extra salty taste, and then cut it up, otherwise it will not only be salty, but also have fishy smell.

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Chinese PinYin : Jiang Chao Wu Dong