No photo today as I was too hungry to take one, but I’ve been experimenting with Fermented Soybean Paste/Yellow Bean Paste and am happy to report it’s incredible 
I’ve been frying up chicken and green pepper with around a tablespoon of the paste, Sichuan pepper and a good handful of dried chillies, then stirring in spring onion, garlic and ginger until fragrant. Finish with a splash of dark soy, a good heap of sugar, salt to taste and a tablespoon of Lao Gan Ma and you get this richly savoury, slightly funky, sticky-sweet bowl of joy that I can’t get enough of