Soak the dried and dried shrimp separate in shaoxing for 24hrs.
Steam the scallops in a small bowl for 15 minutes.
Let the scallops cool before shredding them into fine strands and set aside. Pound the shrimp in a mortar and pestle till they are broken down slightly.
Deseed the red chilies and rough chop along with the garlic & ginger, keep the peels and offcuts for the aromatic stock.
Dice the smoked speck to a similar size of the vegetables and save the off cuts for the stock.
Boil the 2000mls of water with all the vegetable & speck offcuts and set aside to infuse.
Gently heat the oil in a heavy based pot over a low heat then add all ingredients together.
Cook for 1 hour on a low simmer stirring occasionally, the sauce should be a beautiful deep red colour and very aromatic.
While the sauce is cooking, cut the green part only of the green shallots to create rounds and set aside, add the off-cuts and roots to the aromatic vegetable stock.
Strain the aromatic stock, when the sauce is ready (after 1 hour) add the stock straight to the pork base and bring to the boil.
Add the sugar, salt and oyster sauce to the pot and simmer.
Make a slurry with the corn starch and water then add it to the pot on a rolling boil stirring constantly till the xo thickens and is a glossy consistency.
Boil a pot of water to cook the egg noodles.
When the water is boiling add the noodles to the boiling water and cook for 1 min till the noodles are just cooked, strain and serve into a medium sized bowl.
Add half the green shallot rings and keep stirring.
Spoon the sauce over the noodles with a generous amount of sauce.
Sprinkle the remainder of the green shallot rings all over the dish and serve immediately.