Shiitake mushroom sauce
Cut the very end of the shiitake mushroom off but keep the base.
Drain well after clean. Break the mushrooms into large pieces and place in a blender. Blend with pause 8 to 10 seconds. If it is a large amount, finish this step in several batches.
Blend garlic, ginger, shallot and scallion together.
Heat around 1 cup of oil in wok and then fry doubanjiang with slow fire until the oil turns red. Keep stirring in the process to avoid sticky bottom. Then place garlic, ginger, shallot and scallion, fry over slow fire until aromatic.
Place mushroom in and be patience during this process. Continue frying 10 to 15 minutes until the mushrooms shrinks and color darkened. If you feel the content is too dry, drizzle some oil over the edges of wok to avoid burning at the beginning. Stir-frying until the oil becomes clear, which indicates so water included any more.
Add cumin powder, chili powder, sugar, light soy sauce.Add toasted sesame seeds and toasted peanuts (other toasted nuts works fine too). Continue cooking for 5-8 mins.
Cool down and then keep in air-tight container. Let it set for 1 or 2 days before eating.