Step 1In the bowl of a blender, combine the chili bean sauce, hoisin sauce, Sichuan peppercorns, red chiles, shaoxing wine, sweet soy sauce, Chinkiang black vinegar, chile oil and prickly ash oil. Blend to a smooth paste.
Step 2In a large sauté pan heated over medium heat, add enough peanut oil to coat the bottom of the pan and add the minced ginger and garlic. Sauté until aromatic. Add the mixture from the blender and stir well to combine with the garlic and ginger. Continue to cook, stirring frequently, until the raw flavor of the garlic and ginger is cooked out, about 5 minutes.
Step 3Meanwhile, bring the chicken broth to a boil. Whisk in the slurry and cook until the broth is thickened.
Step 4Stir the thickened chicken broth and black beans into the sauté pan. Season with the white pepper and sugar. The base will keep, covered and refrigerated, up to 1 week.