Adapted (and very scaled down) from China Moon by Barbara Tropp
- 2 ½ Tbsp chile flakes (we ran out, but made more by running whole dried chiles through a spice grinder)
- 1 Tbsp fermented black beans, chopped (Douchi 豆豉)
- 1 clove garlic, smashed
- ½ Tbsp minced ginger
- ½ cup peanut oil
- 1 Tbsp sesame oil
Combine everything in a heavy, non-aluminum saucepan. Bring to a burble over medium low heat – use a thermometer to get it between 225°-250°, and let it simmer for 15 minutes. Remove from heat, let cool, and scrape everything into a clean glass jar. Store at room temperature.