2, first put 300 grams of salt in the boiled white water, stir well and let it cool. Then rinse the cowpeas with water, and then put them outdoors in the sun to dry the water.
3, and then the sun-dried water cowpeas to take three to four together into a knot, and then put into a pre-cleaned water-free oil-free glass bottle, into the half full and then into the dried chili peppers, pickled ginger, sweet and sour garlic broken into garlic cloves into the bottle.
4, and then into the soaking wild pepper, together with the soaking wild pepper water poured into the bottle, and then the rest of the cowpeas into the bottle, and then into the cooled salt Baikai, and finally in the pour 350 grams of rice white vinegar and 100 grams of high white wine. Make sure that the water in which the sour cowpeas are soaked should overflow the cowpeas.
5, pickling for about a month can be eaten, the longer the pickling time, the stronger the sour flavor and the more crisp. Pickled sour cowpeas must ensure that all the ingredients and containers are free of water and oil. Then cover the glass bowl with cool water to seal, so that you can extend the shelf life of the sour cowpeas, eat a year will not spoil.