Place your Stainless Clad Butter Warmer over medium heat. Pour in the oil and allow it to heat up.

Sweat the scallions, ginger and garlic for about 3-4 minutes, until soft but not browned.

Add fermented black bean paste and sauté for a few 1-2 minutes before adding in the sugar. Let cook for a minute more.

Deglaze the pan with Shaoxing wine, scraping down the sides and making sure everything is properly incorporated. Lightly mash the beans with a rubber spatula or Wooden Spoon.

Pour in the cup of water, as well as the dark soy sauce and bring to a boil.

In a small bowl, mix the remaining tablespoon of water with the cornstarch to make a slurry.

Add the slurry to the pot, pouring around the edges. Allow the mixture to thicken and come back up to a boil.

Remove from heat and allow to cool fully before use. The sauce will keep for at least a week in the refrigerator.