Spicy black bean sauce, three versions

Step 1

Rinse the black beans under running water. Dry them very well with kitchen paper.

Step 2

Coarsely chop them into small pieces (see note 1).

Step 3

Place spring onion, ginger and Sichuan peppercorn (if using) in a wok (or a frying pan). Pour in the oil then heat up on a medium heat.

Step 4

When the spring onion and ginger become lightly brown, pick them out along with the Sichuan peppercorn and discard.

Step 5

Add fermented black beans and all the other ingredients into the oil. Stir fry for 2-3 minutes.

Step 6

Put mushroom/meat into the oil, then fry until it turns light brown. Add fermented black beans and all the other ingredients. Stir fry for 2-3 minutes (see note 3).

Step 7

It can be used in stir-fries, stews, steamed dishes, as a topping for noodles, or simply spread it on bread, steamed buns, etc.

Step 8

Since the sauce is quite salty, you normally don’t need to add extra salt to the dish.

Step 9

You can use the sauce straight away or transfer it to an airtight jar when it’s completely cool.

Step 10

Store in the fridge for up to 2 weeks for the basic version and 1 week for mushroom or meat version.

Step 11

Scoop out the sauce with a dry, clean spoon (see note 4).