The pickled sour beans are too salty and bitter. It is best to soak them in water for a longer time before eating, and add sugar when cooking.

When marinating in the future, please pay attention to the following and follow the steps below:

1. Materials

1000 grams of cowpeas, 200 grams of salt, 2 liters of water, 10 Sichuan peppercorns, 20g high-strength white wine

2. Method

1. Use a clean, oil-free pot, add enough water to completely submerge the sour beans, and add Sichuan peppercorns , bring to a boil, then add salt and allow the water to cool completely. 2. Wash the cowpeas, take a pot without oil and water, and boil enough water. After the water boils, put the cowpeas in, blanch until raw, pick up immediately after 1 minute, and fully dry the water.

3. Take a jar or other container that has been washed and dried in advance, put the dried cowpeas into it, and then pour the dried pepper water until the cowpeas are completely submerged. , leave a little space at the mouth of the bottle, pour in white wine, seal and store.

4. It can be eaten after 4 days at room temperature. Try to use water-free and oil-free chopsticks to pick up the soaked sour beans.