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Chinese Black Bean Sauce
This versatile Chinese black bean sauce adds umami to a dish. You can buy fermented black bean sauce at a store, but the homemade version is much better.
👥 2 Servings👤 Maggie Zhu📖 epicurious
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●saucepan
- ●bowl
📝 Preparation Steps
1
Rinse the fermented black beans with water, then strain and coarsely chop them. I like to leave some bigger pieces of beans to give the sauce more texture.
2
In a medium saucepan, heat the oil and chiles over medium heat until warm. Reduce the heat to medium-low and cook until the chiles turn dark but not black, stirring occasionally, 1 to ⏱️ 2 minutes. Scoop out the chiles and discard them.
3
Add the black beans and onion. Cook and stir until the sauce looks a bit dry (the beans will absorb oil at first but release it once they are cooked), 6 to ⏱️ 8 minutes.
4
Add the Shaoxing wine, soy sauce, and sugar. Let simmer, stirring constantly, until the onion turns tender, about ⏱️ 10 minutes. (The sauce can easily burn, so keep the heat low and stir the sauce constantly to ensure even cooking.)
5
Add the garlic and ginger and continue to cook and stir the sauce until the onion turns extremely tender and is melting into the sauce texture, ⏱️ 5 minutes or so. You should see oil floating on top. Transfer the sauce to a large bowl to cool completely.
6
Store the sauce in an airtight container in the refrigerator for up to 6 months.
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