Wash fresh cowpeas and spread them out to dry. Pour cold boiled water into a bottle. Put the cowpeas in the bottle, put a few slices of ginger, a few slices of dried chili pepper (fresh chili pepper will rot), a little pepper, an anise, a little cumin, and then make sure to put in cold, clear boiling water. Salt according to the amount of water to put, can not be too salty, you can taste it, the water cover out cowpeas on the line, and finally add some white wine, so that it will not foam. Generally soak 3-4 days to soak through the core on the line, fishing out some taste, not in the soaking two days. (All of the above steps can not be stained with oil, that is, their hands must be washed to retreat from the oil, otherwise the dish is not soaked well first rotten.)