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Black Bean Paste With Chilies

16 ounces preserved black beans
1 12 cups black bean paste, Lee Kum Kee brand
1 cup chili-garlic sauce, Lee Kum Kee brand
4 tablespoons brown bean sauce
4 tablespoons oil
1 cup shaoxing wine
12 cup oyster sauce
4 tablespoons dried garlic, pieces
4 tablespoons dried ginger, small cubes
3 tablespoons dried onion, small cubes


Place the black bean into a colander and run over with hot water and let the black bean drain until dry. Place the dry black bean into a lightly oil nonstick skillet and toast the black bean over a medium heat until well toasted. Place the toasted black bean into a stainless bowl and cool down room temperature. Combine all of the ingredients into the black beans and blend together and spoon into a glass jar and seal and place the refrigerator for three days before use.

Source: www.food.com