Step 1

Place the fermented black beans in a strainer and rinse. Drain well and transfer them to a cutting board. Chop the beans, leaving some pieces bigger than others, and transfer them to a bowl.

Step 2

With a fork, mash about half of the beans and set aside.

Step 3

In a small saucepan over low heat, add the oil, garlic, and shallot.

Step 4

Stir and cook for about 5 minutes, until small bubbles appear in the oil.

Step 5

Add the fermented black beans and brown sugar and stir.

Step 6

Add the shaoxing wine, soy sauce, and chicken broth (or veggie broth) and stir.

Step 7

Cover and cook for 7 minutes, stirring occasionally.

Step 8

Remove the lid and cook for an additional 3 minutes.

Step 9

Turn the heat off and let the sauce cool to room temperature.

Step 10

Transfer the sauce to a jar and refrigerate for up to 1 month.