Wash cowpea horns, dry, cut into small pieces and set aside. (Be sure to say something about cowpea selection: thin, tender, coarse and old cowpeas affect the flavor, so choose green cowpeas.)

2Put the beans into a container, put the cut cowpeas into a small amount of refined salt, one by one, lay them down, layer by layer, sprinkle a small amount of flour salt, fill and compact. Then put on disposable gloves, turn over and stir, then rub the salt and cowpeas with a little force and blend well. Without adding water, seal and marinate in the water of the beans themselves.

3. Pour in the chili pepper segments with small peppers and garlic granules so that the salt coats the cowpeas evenly, then gently stir to combine. (Add chili, garlic powder, peppercorns, pepper and white wine according to personal preference)

4. Prepare a glass bottle (scrub the inside of the bottle). After pouring the cowpeas into the bottom of the bottle, a small amount of pickling water will pour out)

5. Seal the container completely with plastic wrap and seal the container with the lid to ensure absolute isolation from the air! Two weeks or a month can be eaten. (It is best to choose jars filled with water to isolate the air)