Pickled beans, pickles and cowpeas don't need to be blanched. The correct method is as follows:

Preparation materials: beans, salt, star anise, cinnamon, green pepper, white vinegar, pepper and rock sugar.

First, prepare the ingredients, wash and dry the cowpea horn.

Second, prepare marinade: salt, cinnamon, dried Chili, white vinegar, green pepper and rock sugar.

Third, add water to the boiling pot, add salt, dried Chili, star anise, rock sugar, cinnamon and other spices to boil, turn the heat down for a few minutes and then turn off the heat.

4. Cool the boiled brine for later use.

Five, three, four Jiangdou Gan corners together.

6. Put that dish of beans in an oil-free and water-free sealed container.

Seven, all put away, pour in cold salt water and green pepper, a little water soaked mountain pepper, add about 15 ml white vinegar.

Eight, the lid is tightly sealed for fermentation.

Nine, pickled beans for about ten days can be eaten.