Chinese•budget
Chinese Black Bean Sauce 蒜蓉豆豉醬
It turns out that homemade Chinese Black Bean Sauce is soooooo much better than canned or what you get in restaurants, a delightfully unique, multi-layered, intriguingly flavored sauce that will complement whatever dish you decide to pair it with!
- Prep time
- 15 min
- Cook time
- 11 min
- Yield
- 3 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 tbsp chinese fermented black beans
- 1 tbsp garlic
- 1 piece dried tangerine peel, Chenpi 陳皮, optional
- 1/2 tsp Shao Hsing rice wine
- 1/2 tsp sugar
- 1/4 tsp sesame oil
- 1 1/2 tsp oil
Instructions
- 1
Soak the dried tangerine peel in room temp. water for 15 mins or until soft. Use small knife to gently scrape as much of the inside white rind off as you can, then mince finely.
- 2
Also finely mince the garlic.
- 3
Put all ingredients into mixing bowl and mash together by hand until very thoroughly mixed yet still some texture.
- 4
Add more oil as needed to make a moist, spreadable paste. Use black bean sauce immediately as directed in your recipe.