Preparation materials: white radish, carrot, tender ginger, beans 1, white wine, salt, pepper and star anise.

Step 1: Prepare the required raw materials.

Step 2: Add a proper amount of cold water, 20-30 pieces of pepper and 2 pieces of star anise into the pot.

Step 3: Boil the pepper and let it cool for later use.

Step 4: After the beans are folded into long sections, wash them with clear water and dry the water on the surface.

Step 5: Cut carrots, white radishes and tender ginger, wash and dry the surface moisture.

Step 6: Blanch the pickle jar with boiling water, dry it (there must be no raw water), and put the dried vegetables into the jar.

Step 7: Salt.

Step 8: Add a little more salt than usual when cooking.

Step 9: Lots of white wine.

Step 10: Add 50 grams of white wine. When vegetables are put into the jar, they must be completely submerged in water, then sealed with cold boiled water and placed in a cool and ventilated place.

Step 11: After 2-3 days, carefully observe whether there are tiny bubbles. If there are bubbles, the fermentation is normal. Vegetables can be eaten for a few days after they change color.