black bean sauce

• Preparation time 10 minutes minutes
• Cooking time 8 minutes minutes
• soaking time 1 hour hr
• Total time 1 hour hr 18 minutes mins
• Sauces Course
• Chinese cuisine
• 4 servings
• Calories 136 kcal

INSTRUCTIONS

1. Start by soaking the fermented black beans. Place in a container and cover with cold water. Let soak for an hour, then rinse and drain.
2. 4 tablespoons fermented black beans
3. Once drained, mash the black beans a little with the back of a fork. I like to shred about three quarters of it and leave the rest whole.
4. Add the sesame and rapeseed oil to a small saucepan. Heat over medium heat.
5. 1 tablespoon sesame oil, 1 tablespoon rapeseed oil
6. Add the garlic, ginger, and black beans and cook for one minute, stirring frequently, until fragrant.
7. 3 minced garlic cloves, 1 tablespoon minced ginger
8. Add rice wine, soy sauce, rice vinegar, sugar, pepper, and broth.
9. 2 tablespoons Chinese Shaoxing rice wine, 2 tablespoons dark soy sauce, 1 teaspoon rice vinegar, 2 teaspoons granulated or fine sugar, ½ teaspoon ground black pepper, 180 ml ¾ cup chicken or vegetable broth
10. Stir, bring to a boil, and simmer for 5 minutes, until slightly reduced.
11. Add the cornmeal mixture to thicken the sauce, then turn off the heat.
12. Cornmeal
13. Use immediately, or chill, cover, and refrigerate for up to two weeks.