XFF Noodle Sauce 秘制调面汁

Ingredients

1 cup (240 ml) soy sauce

⅓ cup (75 ml) black vinegar

1 tablespoon oyster sauce

½ teaspoon sugar

1 star anise pod

½ teaspoon Sichuan peppercorns

1 bay leaf

½ teaspoon salt

1 teaspoon fennel seeds

1½-inch (4 cm) piece fresh ginger, peeled and sliced

Dash of white pepper powder

In a saucepan, combine all of the ingredients with ¼ cup (60 ml) water and mix to combine. Bring to a boil over high heat.

Once boiling, turn the heat down to a low boil and cook for 2 minutes. Then turn off the heat, cover the pot, and let sit for 10 minutes.

Strain the sauce and use immediately, or let cool and store in an airtight container, refrigerated, for up to 3 days.