1. Remove impurities, pick off yellow plates, small grains and moth grains. Remove the mud and ash and pluck the deflated grains.

2. Put into a pot, add water to 3-4 cm above the surface of the beans, cover and cook with high fire to remove the astringent flavor.

3. Cook about 0.5 hours after the beans out of the water, and then put into the pot, add brine, salt and saccharine (such as no old brine, salt and saccharine dosage needs to be doubled) and other auxiliary materials, and then slow cooking for about 0.5 hours, do not overdo the cooking time.

4. When cooked, spray the aroma and stir, pull out and stir, and then cool down.