Black Bean Paste With Chilies

• 16 ounces preserved black beans
• oil
• 1 1/2 cups black bean paste, Lee Kum Kee brand
• 1 cup chili-garlic sauce, Lee Kum Kee brand
• 4 tablespoons brown bean sauce
• 4 tablespoons oil
• 1 cup shaoxing wine
• 1/2 cup oyster sauce
• 4 tablespoons dried garlic, pieces
• 4 tablespoons dried ginger, small cubes
• 3 tablespoons dried onion, small cubes

1. Place the black bean into a colander and run over with hot water and let the black bean drain until dry. Place the dry black bean into a lightly oil nonstick skillet and toast the black bean over a medium heat until well toasted. Place the toasted black bean into a stainless bowl and cool down room temperature.
2. Combine all of the ingredients into the black beans and blend together and spoon into a glass jar and seal and place the refrigerator for three days before use.

black beans, oil, black bean paste, chiligarlic sauce, brown bean sauce, oil, shaoxing wine, oyster sauce, garlic, ginger, onion

Taken from www.food.com/recipe/black-bean-paste-with-chilies-480362 (may not work)