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Chinese Black Bean Garlic Sauce

Black Bean Garlic is a classic Cantonese flavor profile, and is famously available in bottled form courtesy Lee Kum Kee. We're not the biggest fans of the bottle though - definitely make this at home if at all possible. 0:00 - Why Homemade Black Bean Garlic Sauce is Better 1:15 - Making the Sauce 2:52 - How to Make Garlic Black Bean Beef 5:35 - How to Store 5:55 - How to Prep as a Dip or Spread 6:53 - Does Lee Kum Kee Make Good Sauces? BLACK BEAN GARLIC SAUCE Sourcing notes: Amazon made a fool out of me - currently their fermented black soybeans are out of stock. Maybe last time I linked this product we gave them the hug of death. Regardless, just in case it's in stock in the future: https://www.amazon.com/Yang-Jiang-Pre... And of course, if you're America-based, Weee! is the best choice price-wise and they do carry the fermented black soybeans - the same brand we used in the video: https://www.sayweee.com/en/product/Ya... The aged 'tangerine' peel is available both on Amazon and Weee: https://www.sayweee.com/en/product/Ba... https://www.amazon.com/OUYANGHENGZHI-... Currently Amazon only has the strips in stock. These can be used in the same way, although it's a little more annoying to scrape off the pith. Both of these ingredients should be Chinese supermarket available. Ingredients: This should make enough for about five stir fries worth. Dried 'Tangerine' Peel, Chenpi (陈皮), 3g or about three pieces Garlic, one head, ~70g Salt, 1 tsp Fermented black soybeans, Douchi (豆豉), 2 tbsp, ~15g Shallots (干葱), 2, ~130g Sugar, 3 tbsp Chicken bouillon powder (鸡粉), 1 tsp or MSG (味精), 1/2 tsp Oyster sauce (蚝油), 2 tbsp Soy sauce (生抽), 1 tbsp Process: Soak the dried 'tangerine' peel for one hour until soft. Scrape off the bitter white pith (thoroughly!), and finely mince. Pound together all the ingredients except for the sauces, then once pasty, mix in said sauces. If using this sauce as a dip or a spread (i.e. not as a base for a stir fry), cook the sauce first. Tablespoon or so of oil, medium flame, cook the sauce until the oil separates, ~2 minutes. Swirl in a tablespoon of liaojiu a.k.a. Shaoxing wine, then add in 1/4 cup of water. Swap the flame to high, reduce until the water is mostly gone, ~8 minutes. BLACK BEAN GARLIC BEEF Beef loin, 200g Marinade for the beef: Kansui (枧水) or sodium carbonate or baking soda, 1/4 tsp; salt, 1/2 tsp; sugar, 1 tsp; cornstarch (生粉), 1 tsp; liaojiu a.k.a. Shaoxing wine (料酒/绍酒), 1 tsp; soy sauce (生抽), 1/2 tsp; dark soy sauce (老抽), 1/2 tsp; black pepper powder, 1/4 tsp; oyster sauce (蚝油), 1 tsp; water, 2 tbsp; oil, ~1 tsp to coat Ginger, 1/2 inch, sliced Scallions, 3, white and green parts separated, cut into ~2 inch sections Green mild chili, half a chili, cut into diamonds (bell pepper is also ok, or just use all red/green) Red mild chili, half a chili, cut into diamonds (bell pepper is also ok, or just use all red/green) Oil, ~1/3 cup, for frying (you could also get away with ~1/4 cup) Sauce from above, 2.5 tbsp Liaojiu a.k.a. Shaoxing wine, ~1 tbsp. For stir frying Dark soy sauce (老抽), ~1/2 tsp. For stir frying Slurry of 1 tsp cornstarch (生粉) mixed with an equal amount of water Thinly slice the beef into ~2mm sheets against the grain. Mix with the marinade and set aside. In a wok or pot, heat the oil up until bubbles are rapidly forming around a pair of chopsticks, ~180C, and quickly fry the beef over a high flame. ~45 seconds, until 90% cooked. Remove, dipping over a strainer over the aromatics. Fry the black pepper sauce in ~2 tbsp oil over a medium low flame, and once the oil's separated, up the flame to high. Swirl in the wine. Add the beef and the aromatics, fry over high for ~30 seconds, then mix in the dark soy sauce. Add the slurry. Once thickened, add in the green parts of the scallion. ______________ And check out our Patreon if you'd like to support the project!   / chinesecookingdemystified   Outro Music: คิดถึงคุณจัง by ธานินทร์ อินทรเทพ Found via My Analog Journal (great channel):    • Live Stream: Favourite B-Side Tracks