Ingredients

• 16 ounces preserved black beans
• oil
• 1 1/2 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
• 1/2 cup oyster sauce
• 4 tablespoons dried garlic, pieces
• 4 tablespoons dried ginger, small cubes
• 3 tablespoons dried onion, small cubes

Instructions

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.