There’s nothing quite like homemade black bean sauce. I think fermented, salted black beans should be sold in all supermarkets. These pungent beans have been cooked in salt so you need to rinse them in cold water to remove the excess salt. For extra flavor, put some in a jar and pour in enough shaosing rice wine to cover the beans – this way they keep in your condiments cupboard for months. To use, spoon straight from the jar – beans and wine. Together they make a tasty pair.
© 2006 Ching-He Huang. All rights reserved.