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Sterilize the jar.
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2
For careful sterilization, boil the jar and lid.
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3
Or, to save time, simply wipe inside of jar and lid with alcohol, like I do.
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4
To extend the shelf life, before mincing, carefully remove excess water from the thoroughly washed chives and leeks with a paper towel, and mince on a dried surface.
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5
There's no need to cook the chives or leeks.
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6
Mince the garlic, and lightly grind sesame seeds with a mortar and pestle.
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7
Mix together all ingredients marked until all the ingredients blend together.
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8
Add doubanjiang to taste.
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Mix in the chives, leeks, and garlic, until the ingredients are evenly blended.
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10
Transfer to the sterilized jar.
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11
This amount usually gets eaten up at one meal, so doubling the recipe guarantees enough for later use.
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Freshly prepared, this paste has a sharp salty taste and the flavors will not be settled.
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13
It's best when used after 12 to 24 hours.
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14
Use a sterilized spoon when serving and store in the refrigerator.
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15
We consume this within 2 weeks.
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16
After that much time, it's usually all eaten up!
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17
It goes well with Chinese stir-fry dishes, seasoning for soup, or as topping on fresh vegetables.
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18
Try it with pot stickers or Chinese dumplings.
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Or, snack on it as a side dish with beer or sake.
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20
When I tried it on freshly steamed rice, I was completely stuffed.
