½cupfermented black beans I used Pearl River Bridge
2tablespoonlight soy saucecan also use regular soy sauce
2tablespoonShaoxing rice wine
½tablespoonred chili flakescan omit or adjust to taste
Start by combining rinsed fermented black soybeans, ginger, garlic, and shallot in a food processor. Process until minced.
Next heat up some vegetable oil on medium, then add the contents of the food processor and cook for 2 minutes.
Then it's time to add the remaining ingredients: red chili flakes, sugar, Shaoxing rice wine, and light soy sauce. Combine and cook on medium low for around 10 minutes, stirring every so often.
Allow to cool, then store in the fridge in a glass jar or airtight container.
This sauce is salty, so it's best to start with a little and then add to taste when using in stir fries or other dishes.Your delicious Chinese black bean sauce should keep for about a month in the fridge...if it lasts that long!