How to Make Black vinegar sauce

• In a small saucepan, combine the black vinegar, soy sauce, granulated sugar, grated ginger, and minced garlic.
• In a separate bowl, mix the cornstarch with water until it forms a smooth slurry.
• Heat the saucepan over medium heat and bring the mixture to a gentle simmer.
• Slowly pour in the cornstarch slurry while stirring continuously. This will help thicken the sauce.
• Continue to cook the sauce for another 5 minutes, stirring occasionally, until it reaches the desired consistency.
• Remove the sauce from heat and let it cool for a few minutes.
• Strain the sauce through a fine-mesh sieve to remove any ginger or garlic bits.
• Transfer the sauce to a jar or bottle and let it cool completely before storing it in the refrigerator.

The black vinegar sauce is commonly served with various dishes in Chinese cuisine. It pairs well with dumplings, steamed buns, roasted meats, stir-fried vegetables, and noodles. Its tangy and slightly sweet flavor adds a delightful depth to the dishes.

In conclusion, black vinegar sauce is a versatile and flavorful condiment originating from China. It is easy to prepare and can elevate the taste of many dishes. Its distinct flavor profile, combining the sourness of black vinegar with the umami notes of soy sauce, makes it a popular choice in Chinese cuisine.

Facts about black vinegar sauce:

1. Black vinegar sauce, also known as Chinkiang vinegar, is made from fermented rice, wheat, barley, and sorghum.
2. It has a dark color and a rich, complex flavor with hints of sweetness and tanginess.
3. Black vinegar is often used in traditional Chinese medicine for its health benefits, including aiding digestion and improving blood circulation.
4. It is a key ingredient in many Chinese dishes, such as sweet and sour dishes, hot and sour soups, and stir-fries.
5. Black vinegar sauce is low in calories and fat, making it a healthier alternative to some other sauces. However, it does contain a moderate amount of carbohydrates due to the sugar content.