Chop your fresh ingredients, such as green onions, garlic, and ginger.

In a bowl, mix white sugar, rice vinegar, cooking wine, light soy sauce, white pepper to taste, and salt. Adjust the taste according to your liking.

Then, add chopped green onions, minced ginger, and garlic.

Finally, stir in the cornstarch slurry until the sauce is well combined. Set aside.To make the cornstarch slurry, mix 1 tbsp of cornstarch and 2 tbsp of water (1:2 ratio).

Next, heat oil in a pan and add doubanjiang and pickled chili peppers. Heat and stir over low heat until fragrant.

Once aromatic, add chopped green onions, ginger, and garlic. Continue cooking until all ingredients are lightly cooked.

Now, mix the prepared sauce once more and pour it into the pan. Cook until the flavors meld together.It is important to mix the sauce again before adding it to the pan since the cornstarch tends to settle at the bottom and may separate as you pour the sauce.

Finish the sauce by drizzling red chili oil to enhance both color and fragrance. Mix well. Transfer the sauce to an airtight glass jar container and store it in the refrigerator to last longer.