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.

Brands to buy:
Pearl River Bridge
Yang Jiang Preserved Beans
Broad Bean Paste