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.

Ingredients:

This should make enough for about five stir fries worth.

* Dried 'Tangerine' Peel, Chenpi, 3g or about three pieces
* Garlic, one head, ~70g
* Salt, 1 tsp
* Fermented black soybeans, Douchi, 2 tbsp, ~15g
* Shallots, 2, ~130g
* Sugar, 3 tbsp
* Chicken bouillon powder, 1 tsp -or- MSG, 1/2 tsp
* Oyster sauce, 2 tbsp
* Soy sauce, 1 tbsp

Process:

1. Soak the dried 'tangerine' peel for one hour until soft. Scrape off the bitter white pith (thoroughly!), and finely mince.
   
2. Pound together all the ingredients except for the sauces, then once pasty, mix in said sauces.
3. 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 -or- sodium carbonate -or- baking soda, 1/4 tsp; salt, 1/2 tsp; sugar, 1 tsp; cornstarch , 1 tsp; liaojiu a.k.a. Shaoxing wine, 1 tsp; soy sauce, 1/2 tsp; dark soy sauce, 1/2 tsp; black pepper powder, 1/4 tsp; oyster sauce, 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, ~1/2 tsp. For stir frying
* Slurry of 1 tsp cornstarch 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.