Fermented Black Bean is a very popular ingredient back home, in Hong Kong and Canton area we use them not only in stir fry, but also to season a lot of other food and steam, like fish, pork, pumpkin.
Fermented Black Bean is commonly called Douchi 豆豉 , it is made by fermenting and salting black soybeans, the process turn those Black Bean into something salty, little bitter and sweet. But it creates a beautiful richness that enhance the flavour of food, nowadays you can find Black bean is widely used in Chinese Cuisine, Korean, Japanese and Thai.
There is something about Black Bean sauce, it goes so well with a bit of chilli, onion and bell peppers, I love that black bean gravy on top of the Fat Rice noodles. The homemade Black Bean is even more delicious, I know my aunt's friend in China is still make her own Black Bean and gift to friends and family, they are highly rated because few enough people would preserve it at home anymore.
You can cook them at home easily by using Black Bean Sauce, like the ( but not to mix up with those Ready Cooking Jar or Pouch, they don't taste like the real thing), or if you fancy to do it from scratch, it is also as easy!
400g Chicken, Beef, Prawn or Tofu
1 small onion
1 Green Pepper
1 Red Pepper
2 tablespoons Oil
3 Garlic cloves
2 tsp chopped Ginger
fresh coriander stem
1⁄2 tsp baking soda ( only for meat but it is Optional , this is the secret of all Chinese Restaurant to make their meat more tender)
1 tbsp light soy sauce
1⁄8 tsp white pepper
1⁄2 tsp potato starch
2 tsp water
3 tsp fermented black beans, washed and drained
1 tsp oyster sauce
1 tsp sesame oil
1⁄2 to 1 tsp sugar ( optional)
1 tbsp Shaoxing rice wine (you can substitute with dry sherry)
1 tsp potato starch