Main Ingredients: 1000g long cowpeas ?

Accessories: 1 tablespoon of salt, 40 grams of rock sugar, 5 slices of ginger, 4 star anise, 30 peppercorns, 2 slices of cinnamon, 4 dried chili peppers, 4 slices of allspice, about 6060 ml of white wine, 80 grams of wild peppers

Preparation process:

1. In a pot or container big enough to hold roughly the amount of water that can be lost over the cowpeas, add all the auxiliary ingredients (except the wild peppercorns) and heat until the water boils for a few minutes. heat until the water comes to a rolling boil for a few minutes, then turn off the heat and let cool.

2. Remove the stalks from the cowpeas, wash and dry them in a ventilated place or in the sun.

3. Drain the cowpeas completely, divide them into several equal parts, and plate them up like a knot

Pickling Steps:

1. (Wash the airtight containers for the pickled cowpeas in advance, scald them in boiling water, and then drain the water inside.) Then put the cut cowpeas into them one by one, and then add all the 80 ml pickled peppercorns and pickled pepper water to the containers

All of them are in a container

. p>2, add 4-5 slices of ginger, and then add 40g of rock sugar

3, then pour the completely cooled brine into the cowpeas together with the auxiliary ingredients, and add 60ml of white wine at the end

4, seal it well and put it in a cool place to ferment for about half a month, then it can be eaten

Note:

1, the cowpeas should be selected from the tender green kind, preferably not the kind with beans. It is better not to choose the whitish ones with bean kernel, the whitish cowpeas are already old, and the sour cowpeas are not crispy and lack of taste.

2, about the amount of salt, you can taste the salinity, to be more salty than the usual stir-fried vegetables.

3, boil boiling brine, to be completely cooled before use