First, grind the fermented black bean with a grander or mash it with a fork, and set it aside.

Then add cooking oil to a nonstick, stir fry the Sichuan peppercorns and dried red chili. Discard once cooked.

Add the green onion, minced ginger, and minced garlic in a saucepan until fragrant or until they turn to a light brown shade, and mix them well.

Add the black bean and stir again. Then add all the sauce above and stir often until the black beans are fully coated.

Now, let the black bean sauce mixture boil until you get your desired consistent texture.

Lastly, transfer them to a bowl and sprinkle a few drops of sesame oil on top of the black bean sauce.