Step 1

Start by soaking the fermented black beans. Place in a bowl and cover with cold water. Leave to soak for one hour, then rinse and drain.

Step 2

Once drained, give the black beans a bit of a mash with the back of a fork. I like to mash up about three-quarters and leave the rest whole.

Step 3

Add the sesame and rapeseed oil to a small saucepan. Heat over a medium heat.

Step 4

Add the garlic, ginger, and black beans and fry for one minute, stirring often, until fragrant.

Step 5

Add the rice wine, soy sauce, rice vinegar, sugar, pepper, and stock.

Step 6

Stir together, bring to the boil and simmer for 5 minutes, until slightly reduced.

Step 7

Stir in the cornflour slurry to thicken the sauce, then turn off the heat.

Step 8

Use right away, or cool, cover and refrigerate for up to two weeks.