21 hours ago, liuzhou said:
The sauce is made fresh in the wok each time, using the ingredients individually. Fermented black beans or 豆豉 (dòu chǐ ) are easily found, cheap and keep for months.
They are fried along with the main protein or vegetable. Garlc, ginger, soy sauce, etc are also incorporated - i.e all the things in LKK's bottle except the "caramel color, modified corn starch, xanthan gum."
These I keep in my pantry in a Ball jar. Do you, or do they in China, soak them before use? Obviously, the dried ones I get in Chinese groceries are pretty salty.
Can you talk about the numerous types of, and ways to use, dried shrimp?
