1. Main ingredients: 300g black beans, 1500g auxiliary coarse salt.

2. Method: First pick out the broken or incomplete particles in the black beans, soak the black beans in water for 1-2 days until they are completely soaked, drain the water on the surface of the black beans, and put the coarse salt into the iron pot. , stir-fry, add black beans, and stir-fry with a spatula until the popping sound of the black beans fades away. You can twist the black bean skin with your hands, taste the beans and turn off the heat, and use a slotted spoon or coarse salt sieve to remove the black beans. Sieve out and let cool before serving.

3. Note: Do not add salt when cooking black beans. An appropriate amount of salt will penetrate into the black beans during frying. If you don't like the slightly salty taste, you can completely dry the surface of the soaked black beans before frying. Just use medium heat during the frying process. Never use a non-stick pan, as coarse salt will damage the non-stick coating on the pan.