1
Roughly chop the douchi and combine with liquor. Let it sit for 2 hours.
Heat the Oil in a Pot that holds at least 3 times the volume of oil that you are using. Heat it up untill you see the first whisps of smoke, then shut off the heat and let cool untill below 160C.
2
Add Garlic and ginger to the pot and fry untill lightly browned, make sure the garlic doesn't burn. Fish out aromatics with a spider or slotted spoon.
Add Onions to the pot in two batches, making sure the pot doesn't overflow with hot oil.
3
Once the onions start to brown, add the chopped fermented mustard greens and fry for a few more minutes. When the onions are somewhat browned (but not too dark), add the douchi and liquor and fry untill the bubbles subside which means the water and alcohol has evapu
4
5
Add douchi and liquor carefully to oil and fry for 5 minutes, until most of the liquid has evaporated and the bubbling subsides. Make sure the oil is not too hot (max 120°C) and add the chilies. Fry for 5 minutes over very low heat, making sure not to burn them (you might need to turn the flame off entirely in between).
Add the bowl with black pepper, sichuan pepper, mushroom powder, peanuts, sesame seeds, salt, sugar and MSG. Add shallots and garlic. Stir well and let cool completely.