Easy to Make: Garlic and Fermented Black Bean Chili Sauce

Peel the garlic and prepare the fermented black beans; the ratio of garlic to fermented black beans is flexible. If you like the taste of garlic, you can prepare more garlic.

Wash the garlic clean, wipe off the moisture, place it on the cutting board, and use a knife to smash each clove one by one;

Pour the fermented black beans onto the cutting board, mix them with garlic, and chop with a kitchen knife. It is recommended not to chop them too finely; keeping some texture will result in a better taste.

Pour an appropriate amount of oil into a hot pan, add the Sichuan peppercorns, stir-fry over low heat until fragrant, then remove the peppercorns.

Put the fermented black bean and minced garlic into the pan and sauté over medium-low heat until fragrant.

After stir-frying the fermented black beans and garlic until fragrant, pour in the chili powder; it is recommended to use coarser chili powder for a better final result;

Add an appropriate amount of salt and sugar to season and enhance the flavor.

Add an appropriate amount of light soy sauce and stir-fry evenly. If you prefer a drier chili sauce, you can stir-fry it until it's a bit dry before removing it from the pan, and you can also sprinkle some white sesame seeds for decoration.