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12 hours ago, KennethT said:how do you prep the dou ban jiang? The stuff I get is very chunky - do you chop it up finely before adding?
No. I use Pixian dou ban jiang just as it comes, chunky. The ribs were simmered in plain water for 30-40 minutes, then left to cool. Later, they were marinaded with the dou ban jiang and garlic overnight. Then stir fried with the everything else - Shaoxing , soy sauce etc. The dou ban jiang breaks down at that stage and isn't chunky in the final dish.
1 minute ago, KennethT said:how do you prep the dou ban jiang? The stuff I get is very chunky - do you chop it up finely before adding?
No. I use Pixian dou ban jiang just as it comes, chunky. The ribs were simmered in plain water for 30-40 minutes, then left to cool. Later, they were marinaded with the dou ban jiang and garlic overnight. Then stir fried with the everythng else - Shaoxing , soy sauce etc. The dou ban jiang breaks down at that stage and isn't chunky in the final dish.
