There are many sauces and condiments from Laoganma, but their staple product has always been the classic preserved black beans with chilli. This sauce essentially goes with everything. You can use it in cooking, to dress cold dishes or salads, or to top noodles and rice. The ingredients are fairly simple – you really only need dried chilli and fermented black beans.
Prep time: 20 minutes
Cooking time: 20 minutes
Makes: 800 ml (27 fl oz)
Ingredients:
200 g (7 oz) dried chillies
100 g (3½ oz) fermented black beans
500 ml (17 fl oz/2 cups) vegetable oil
2 tablespoons sugar
Salt, to taste
Method:
- Soak the dried chilli in hot water for 10 minutes, then drain and blend the chilli for 1 minute in a high-speed blender. Steam the fermented black beans for 15 minutes.
- Place the wok over a high heat for 30 seconds then add the oil. When the oil is hot, switch the heat to medium–low and add the chilli. Fry the chilli slowly until it is not soggy anymore, about 10–15 minutes.
- Add the black beans, stirring for about 5 minutes until the whole sauce is very aromatic. Turn off the heat and add the sugar and salt to taste. Once cool, store in an airtight container in the fridge for at least 3 months.
This is an edited extract from Vegan Chinese Food by Yang Liu. Published by Hardie Grant Books, RRP$45.00, available in stores nationally from 3 January 2024. Photography by Katharina Pinczolits.
