2. Dry the washed cowpea and put it in the sun for one day (to prevent the cowpea from softening during the curing process).

3. Take a proper amount of water and add edible salt, and add as much salt as possible. Less salt will not only make beans sour, but also easily lead to bean deterioration and rot.

4. Put the beans in salt water. If you marinate them in a jar, put pebbles on them. The heavier the better. If you marinate them in a smaller bottle, try to fill the bottle stopper. These are tips to ensure that the beans are crisp.

5. Put the jar or bottle in a cool place. The beans will be pickled in a week, and it will be better to eat them in half a month.