Black bean sauce

• vegetable, sunflower or rapeseed oil2 tbsp tbsp
• finely chopped or minced ginger1 tbsp tbsp
• garlic cloves↗2 large

  minced or finely grated

• dry fermented black beans↗50g g
• Shaoxing wine↗1½ tbsp tbsp
• light soy sauce↗2 tbsp tbsp
• sugar↗¼ tsp tsp
• sesame oil↗1 tsp tsp
• white ground pepper↗¼ tsp tsp
• cornstarch1 tbsp tbsp

Step-by-step instructions

1. 1

   Place the dry beans in a heat‑proof bowl and cover with boiling water. Let them soak for at least 15 minutes. Drain, rinse and set aside.

2. 2

   Heat the oil in a pan over high heat and sauté the ginger and garlic for 2 minutes until fragrant, stirring constantly to prevent burning. Add the black beans and cook for another minute, then pour in the wine and cook for 1 minute.

3. 3

   Stir in the soy sauce, then add the sugar, sesame oil and a pinch of white ground pepper. Season to taste.

4. 4

   Pour in 400 ml of water and simmer slowly for about 10 minutes until you reach the desired consistency. The longer you cook, the softer the beans become, and they will start to break down in the sauce.

5. 5

   Mix the corn starch with 1 tbsp of water, then add 1 tbsp of this mixture to the beans, bring to a boil until the sauce thickens and becomes translucent. Add a little more water if you prefer a thinner sauce, or more starch paste to thicken further. Store refrigerated in a sealed, sterilized container for up to a week.