Measure out the ingredients. Chop shiitake mushrooms into cubes. Finely chop white part of the green onion. Grate ginger and garlic. Finely chop doubanjiang so there are no large pieces left.
Roast chili peppers in a wok or pan until skin starts to darken. Remove to a blender and blend until your desired flake size. I like to keep some larger pieces for texture.
Heat up oil in a saucepan or pot until bubbles come out when testing with a chopstick. Keep the heat on medium low and add in the mushrooms. Slowly fry the mushrooms for about 10 minutes or until mushrooms start to soften and darken in color. Remove with a strainer and set aside.
Add in chili flakes in the oil. Use a temperature gun to make sure the oil temperature is around 120 Celsius or 248 Fahrenheit. If the temperature is too high, turn off the fire and let the oil cool down before moving forward.
Keep stirring the chili oil and add in Douchi (fermented soybean), doubanjiang, soybean paste, peanuts, garlic, ginger and green onion. Stir until all the ingredients blend in well. Turn off the heat.
Add in salt, sugar and sichuan peppercorn powder for seasoning. Add in fried mushrooms and mix well. Let it cool.
Bottle in an airtight jar and store in a fridge.
Rest for 24 hours before consuming.
