2. Put the black beans into the pot and fry the black beans to dry with medium heat.

3. Stir-fry on low heat until the black bean skin cracks. Turn off the heat and let it cool.

4. Take a clean oil-free and water-free container, put the cooled black beans, and pour in the freshly opened balsamic vinegar; The amount of vinegar is based on the completely submerged black beans, and the amount can be determined according to your own preferences. Put garlic on the surface.

5. seal the container and put it in a cool place or refrigerator to eat.

6. Glass containers are recommended, because plastic boxes are easily corroded by vinegar.