Fermented black beans are made from soybeans and are most famously produced in Yangzhou, China. Soybeans are fermented in salt and wine and then dehydrated.
A lot of Cantonese dishes are prepared with preserved or fermented beans or vegetables. These ingredients are the key to showcasing the unique taste and additional depth of each and every dish we serve. One of the most popular ingredients that restaurants don’t often serve is fermented black beans, or dou si（豆豉）.
Fermented black beans are made from soybeans and are most famously produced in Yangzhou, China. Soybeans are fermented in salt and wine and then dehydrated. Fermented black beans are generally prepared whole and dried, then lightly coated with salt. In Cantonese kitchens, you commonly see them served with fresh garlic, ginger and chili. They can be versatile in cooking meat, seafood and vegetable dishes.
In this recipe, I am showcasing one of the most popular street foods in Hong Kong, which is irresistible!
Serves 2-3 alongside 2 other dishes
3 palm-sized squid head, gutted and cleaned
1/2 long red chili (deseed to remove heat)
1 large or 2 small garlic cloves, thinly sliced
2 tbsp fermented black beans (dou si), roughly chopped
Vegetable oil for cooking
2 tsp corn starch
2 tbsp Shaoxing wine
2 tbsp water
Pinch of sugar
On a clean chopping board, pat dry squid pieces with kitchen paper. Cut open one side of squid tube.
Score the squid so that once the pieces are cooked through, they will curl up into a pine cone shape.
In a small bowl, mix together water, cooking wine, corn starch and sugar. Set aside.
In a wok, heat 2 tbsp of oil at high heat and swirl around the wok to coat with oil. Sauté dou si and garlic slices, then add a splash of Shaoxing wine. Let the wine evaporate to about 1/3, then add squid pieces. Keep tossing until all squid curls up, about 2-3 minutes. Add slurry into the wok and keep stirring until sauce is thickened. Remove from heat and serve immediately.