Waterwheel Black Bean Sauce

This isn't for everyone.
This isn't anything like the black bean sauce you buy in the store.
There was a Chinese restaurant in our town many years ago which made this incredible black bean sauce.  I have been addicted to it since the first bite.
The restaurant has closed but fortunately they published the recipe in Bon Apetit so I have been making it regularly for many years.
It's great on Chinese stir fry and as a sauce on fish, vegetables or rice and I also put it on hummus sandwiches (my regular lunch is a sandwich of hummus, black bean sauce and tomatoes).  This is addictive.

It contains everything spicy and pungent so has to be good.

1 quart vegetable oil
1/2 cup dried red chili flakes
2 or 3 cups salted black beans *
1 12 oz. can of Szechuan preserved vegetables *
1 cup Tianjin preserved vegetables *
2 tablespoons minced garlic
4 tablespoons minced ginger
1/4 cup minced green onion
2 tablespoons rice wine
1/4 cup soy sauce
1/4 cup minced cilantro

 Put everything in a big pot on the stove and heat it for about 30 minutes to let the flavors meld.
You can keep it in the refrigerator (as far as I can tell, it will never go bad).

* You can find these items in most Asian markets. I've included a picture to help you identify them.