Extract broad beans from pods
Bring a pot of water to boil, cook broad beans for 4-5 minutes, take out and set in a large mixing bowl.
Finely chop green chili, Thai chili, garlic, cilantro. Coarsely chop fermented black beans.
In a wok, add 2 tbsp cooking oil. Drop in half of the green chilies, half of the Thai chilies, and half of minced garlic. Stir until fragrant.
Add in fermented black beans. Then add 2 tsp of chili powder. Stir on medium low heat until red oil comes out. Turn off the heat and transfer the sauce into a bowl.
Add the rest of garlic, Thai chili and green chilies. Season with salt, sugar, soy sauce, vinegar, Sichuan peppercorn powder and sesame seeds. Mix well.
Pour the seasoning sauce into the broad bean container. Mix the sauce well with broad beans. Drop in cilantro. Mix and let it marinate for 10-15 minutes before serving. You can also refrigerate it before eating for a cold plate.
