Total Time
15mins
Prep 10 mins
Cook 5 mins

A Chinese classic paste for seafood and meats dished.

Ingredients Nutrition

  • 16 ounces preserved black beans
  • oil
  • 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

Directions

  1. 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.
  2. 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.