Chinese Black Bean Garlic Sauce

Von Chinese Cooking Demystified · 45 Min.

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Zubereitung

1. Soak the dried tangerine peel for one hour until soft. Scrape off all the bitter white pith and finely mince it.
2. Pound the garlic, salt, fermented black soybeans, shallots, sugar, bouillon or MSG, oyster sauce and soy sauce together until pasty.
3. For a dip or spread, heat about 1 tablespoon oil over medium heat and cook the sauce until the oil separates, about 2 minutes. Swirl in 1 tablespoon Shaoxing wine and add 1/4 cup water. Turn the heat to high and reduce until the water is mostly gone, about 8 minutes.
4. For the beef, thinly slice the beef loin into about 2 mm sheets against the grain. Mix with the beef marinade ingredients and set aside.
5. Heat oil to about 180°C (until bubbles form rapidly around chopsticks). Quickly fry the beef over high heat for about 45 seconds, until about 90% cooked. Remove and drain over a strainer set over the aromatics.
6. Fry 2.5 tablespoons of the sauce in about 2 tablespoons oil over medium-low heat until the oil separates, then turn the heat to high. Swirl in about 1 tablespoon Shaoxing wine.
7. Add the beef and the ginger, scallion whites and chilies. Fry over high heat for about 30 seconds, then mix in about 1/2 teaspoon dark soy sauce.
8. Add the slurry of 1 teaspoon cornstarch and an equal amount of water. Once thickened, add the scallion greens.

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