What are common mistakes when making Pixian Doubanjiang (郫县豆瓣酱) — The Soul of Sichuan Cooking?

Question

Accepted Answer

Substituting generic chilli bean paste: Korean gochujang or generic Chinese chilli paste lack the fermented broad bean base and the aromatic complexity of Pixian doubanjiang — the difference in the finished dish is stark. Not frying the doubanjiang long enough: Brief frying leaves the sharp, raw fermented notes. The minimum time is 2 minutes over medium-low heat until the oil is a deep, vivid red.