Spicy Black Bean Sauce

Step 1: Prepare the Beans

Place the dried black beans in a heatproof bowl and cover them with boiling water. Let them soak for at least 15 minutes. Once soaked, drain, rinse, and set aside.

Step 2: Cook the Aromatics

In a frying pan, heat the oil over high heat. Add the minced ginger and garlic, sautéing for about 2 minutes until fragrant. Stir continuously to prevent burning. Next, add the soaked black beans and cook for an additional minute. Pour in the Shaoxing wine and let it cook for another minute.

Step 3: Flavor the Sauce

Stir in the soy sauce, sugar, sesame oil, and a pinch of white pepper. Taste and adjust the flavors as needed.

Step 4: Simmer and Thicken

Add 400ml of water and let the mixture simmer for about 10 minutes. The beans will soften, enriching the sauce.

Step 5: Final Touch

Mix the cornflour with 1 tablespoon of water until smooth. Add 1 tablespoon of this mixture to the sauce and bring it to a boil until it thickens. If the sauce is too thick, add a bit more water; if you prefer it thicker, add more cornflour mix. Store any leftovers in an airtight container in the fridge for up to a week.