Ingredients
-
1/4
-
1/3
-
3
-
1/4
-
1/2
-
2/3
-
1/2
-
3
-
1
-
1/3
-
-
-
-
-
Directions
Steps
|
1
Done
|
Make a Paste Out of the Black Beans and 1 Tbsp Shaoxing Rice Wine, Using Either a Mortar and Pestle or a Food Processor. |
|
2
Done
|
Wash the Ginger and Cut It Into Slices About the Thickness of a Coin. |
|
3
Done
|
Using a Scissors, Snip the Chiles Into 1 Inch Sections and Remove the Seeds. |
|
4
Done
|
Heat 3 Tbs of the Oil in a Wok Over a Medium Flame So It's Hot but not Smoking. |
|
5
Done
|
Stir Fry the Chiles to Flavor the Oil; You Want the Oil to Sizzle Around the Chiles, Making Them Crisp and Fragrant, but not Burning; Using a Slotted Spoon Remove Them and Set Aside. |
|
6
Done
|
Rinse Out and Dry the Wok, the Put on a Simmer/Low Heat. |
|
7
Done
|
Add the Rest of the Oil and the Beef Drippings. |
|
8
Done
|
Once the Drippings Have Melted Completely, Turn Up the Heat to Medium. |
|
9
Done
|
When the Oils Just Begin to Smoke (around 250-300 Degrees F), Add the Chile Bean Paste and Stir Fry Until the Oil Is Rich and Fragrant (60-90 Seconds). |
|
10
Done
|
the Paste Should not Burn; If Necessary Either Move the Wok Off the Heat or Turn the Heat Down to Let the Paste Sizzle in the Oil. |
