Salt-Preserved Chenpi Sauce Black Beans

Rinse the black beans and soak them in clean water overnight. Pour the black beans into a pot, add salt, and stir-fry briefly to give a base flavor, then pour in a bowl of clean water, enough to cover the black beans.

Bring to a boil over high heat, then add 1 tablespoon of light soy sauce and 1 tablespoon of corn germ oil.

Add a small handful of salted tangerine peel preserves.

Add 2 more tablespoons of sugar. Because the salted tangerine peel preserves are naturally sweet, you can use less sugar. The exact amount of sugar can be adjusted according to the sweetness of the tangerine peel preserves you choose.

After the fire is turned to a boil, reduce to medium heat and cook for 25 minutes. Taste a few pieces to check the hardness and sweetness, then see if it is suitable. If not, adjust accordingly.

Reduce the sauce over high heat, then switch to medium-low heat and stir-fry slowly until dry. After turning off the heat, continue to stir-fry for about 3 more minutes.

Stir-fry until it reaches your preferred level of dryness or moisture, then put it in a sealed jar and store it in the refrigerator.

Watch TV, when you're craving a snack, use it as a snack; warm it to drive out cold—it's a healthy good snack.