1. Wash the black sesame seeds once and soak them in clear water for a while. After several times of scouring, the empty black sesame shells will float on the water surface, throw away these empty ones, and then pick up the black sesame seeds and drain them;
2. Steaming black sesame seeds on the pot, steaming across water, boiling water after boiling, steaming for 2-3 hours, steaming and steaming thoroughly;
3. After steaming, start drying. It must be dried in sunny weather. Black sesame seeds should be dried evenly. Generally, steaming starts at 7 or 8 o'clock in the morning, and drying can start around 10, and it will be collected at sunset. Nine steaming and nine drying, you can only steam and dry once a day, and it needs to be repeated nine times to be completed. So how many days it takes to make a copy depends on God's face. Remember to observe the weather forecast before you prepare it.
4, after nine times of steaming and drying, black sesame seeds should be used for frying, with a small fire, don't pour oil, and stir-fry until the black sesame seeds are fragrant. Because of nine times of steaming and drying, black sesame seeds are easy to fry, but be careful not to fry;
5. After frying black sesame seeds, it is necessary to grind them. In this step, it is recommended to grind them with a stone mill. If not, tools such as high-speed blender can be used instead. The reason for using a stone mill is that it can be polished more delicately and lustrously, and the finer the grinding, the better;
6. After boiling on high fire, turn to low fire and simmer slowly. After removing impurities and moisture, honey will become sticky. After refining, mix honey and black sesame powder evenly;
7. After mixing the black sesame powder and honey evenly, beat them, just like beating dough. After beating into black sesame balls, knead the balls while they are hot, and knead them into a weight of about 8- 10g each. After they are cooled, wrap them with wax paper or tin foil paper and put them in a sealed jar for storage.