There are two versions of vinegar-soaked black beans: 1. Cooked soaking. Advantages: Fast. Poor effect. More active ingredients are lost.

Requires refrigeration storage.

2. Raw soaking has the advantages of good effect but time-consuming and can effectively retain nutrients.

Can be stored without refrigerator.

100 grams of black beans, 300 ml of brown rice vinegar Method: Place the black beans in a pan, cook over medium heat until the skin pops, then simmer over low heat for about 10 minutes.

Put the cooked black beans into a tight-fitting bottle and add brown rice vinegar. The proportion of the two is about 1/3 and 2/3.

After cooling, seal the bottle cap and wait until the black beans absorb the vinegar and swell before eating.

Over time, a film will grow on the vinegar. You can throw away the film. If the vinegar becomes cloudy, replace it with vinegar.

Store in a cool place or in the refrigerator for 10 days before eating.

Ingredients: appropriate amount of black beans, appropriate amount of vinegar.

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

2. After five minutes, you can smell a bean aroma and hear a snapping sound. This is the black beans popping their skins. After the skins are popping, turn to low heat and fry for another five minutes.

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

4. Put the cooled black beans into a container with a lid and pour enough vinegar to cover the beans.

(Any vinegar can be used, I used mature vinegar.) 5. After the black beans have absorbed all the vinegar, you can serve it on a plate.

Add honey, mix well and serve.

How to take it: You don’t need to take too much at one time, just two or three pills, but it will be effective if you keep taking it.