Specific steps:

1. Put the washed and dried black beans into a wok and stir-fry over medium heat;

2. After five minutes, you can smell the fragrance of beans and hear the sound of snapping. This is a black bean with a broken skin. After all the skins burst open, turn to low heat and fry for another five minutes;

3. Put it in a container and cool it in a ventilated place;

4. Put the cooled black beans into a container with a lid, and pour the vinegar that can't pass the beans;

5. When the black beans have absorbed all the vinegar, add honey and stir well to eat.

Black beans come from the dry seeds of leguminous soybeans, and there are many varieties cultivated in various parts of China. China is rich in black bean resources and has a wide variety.

Black beans can generally be divided into black-skinned green beans and black-skinned soybeans. Black-skinned mung bean is named for its dark seed coat and blue kernel. This variety has high medicinal value, and can be taken orally or used externally.