"Szechuan Hot Bean Sauce" or "Szechuan Dou Ban Jiang" is a spicy, salty paste made from fermented broad beans, soya beans, salt, and various spices. It is used particularly in Szechuan cuisine and regarded as "the soul of the Szechuan kitchen". One well known variety is called "Pixian Dou Ban Jiang" (郫县豆瓣酱), named after the town of Pixian, Szechuan. You can also use the paste to make spicy tofu dishes, or serve as a great accompaniment to the rice and noodles.
- 600 g White radish
- 1 tbsp Salt
- 2 tbsp Minced garlic
- 1 tbsp Sugar
- 1 tsp Vegetable bouillon
- 1 tbsp Sesame oil
- 2 tbsp Szechuan hot bean paste
- Peel and slice the white radish into thin strips. Place them in a large bowl, and rub all sides of the radish with the salt. Sit in the fridge for 3 hours to draw the water. Remove and squeeze the excess water.
- Add in the rest of condiments and mix until combined. Transfer the mass into a clean dry glass and screw it tightly. Chill overnight.