1. Method 1: Prepare two pounds of cowpeas. After removing the heads and tails, clean them one by one from top to bottom and set aside; put them on the balcony and dry the water on the surface; start to marinate For the salt water of sour beans, put enough water in the pot to cover the beans; add an appropriate amount of salt, as much as possible, and a little rock sugar to increase the freshness; bring to a boil over high heat. Turn off the heat, let cool and set aside; put the dried beans into a clean glass jar; add garlic to sterilize, ginger slices to add flavor, and red pepper to enhance the flavor; then pour in the prepared salt water, which must be cooled Otherwise, the beans will rot; then pour some white wine; cover the lid, seal tightly so that no air can enter, and marinate for a week before eating.

2. Method 2: Prepare the ingredients. 3 pounds of beans, 5000ml of water, 1 small handful of pepper, aniseed, 150g of salt, 150g of strong liquor. Wash the beans, remove the heads and tails, and dry them; pour 5000ml of water into the pot, add a small handful of peppercorns, aniseed and 150g of salt. Add salt to season while ensuring that the beans do not go bad. Boil the water over high heat. Open, turn to medium heat and cook for 2 minutes. After the aroma of pepper comes out, turn off the heat and let it cool completely; put the dried beans into a clean water-free and oil-free sealed jar, roll them up and put them on a plate. Put it in, press it tightly, then pour in the boiled salt water, make sure the beans are not covered, and finally pour 150g of high-strength white wine. The white wine can not only help fermentation and flavor, but also inhibit bacterial growth, extend the shelf life, and cover it. The lid can be marinated for about 20 days.

3. Method 3: Prepare the ingredients. 50 grams of salt, 3 star anise, 1 segment of cinnamon, appropriate amount of dried chili pepper, appropriate amount of white wine, appropriate amount of wild pepper, 40 grams of rock sugar, 600g of sour cowpea. Prepare the ingredients, wash and dry the cowpeas; add water to the pot, add salt, dried chili peppers, star anise, rock sugar, cinnamon and other seasonings; bring to a boil over high heat, then reduce to low heat and simmer for a few minutes; turn off the heat; let the cooked brine cool and set aside; drain away the water Plate three or four pieces of cowpeas together; put the plated beans into a sealed container that is oil-free and water-free; after placing them all, pour in the cooled brine, wild peppers, and a little water for soaking the peppers, and add about 15 ml High-strength white wine; close the lid tightly and seal for fermentation.