Ingredients: 600g beans.

Accessories: 50g salt, 3 aniseed, cinnamon 1 segment, appropriate amount of dried pepper, appropriate amount of white wine, appropriate amount of pepper and 40g of rock sugar.

Steps:

1. Prepare ingredients, wash cowpea horns and dry them.

2. Prepare marinade: salt, cinnamon, dried pepper, white wine, pickled pepper and rock sugar.

3. Add water to the boiling pot, add salt, dried pepper, star anise, rock sugar, cinnamon and other seasonings, boil over high heat and turn to low heat for a few minutes to turn off the heat.

4. Let the boiled salt water cool for later use.

5. Put three or four Jiangdou Gan corners together.

6. Put the cooked beans into an oil-free and water-free sealed container.

7. Put them all away, pour in cold salt water, wild pepper, a little pickled pepper water, and add about 15ml of high-alcohol liquor.

8. Cover tightly and seal for fermentation.

9. Pickled beans for about ten days.

10. The sour beans are ready. You can cook with your pickled beans.