2, first put 300 grams of salt in boiling water, stir well and let it cool for later use. Then wash the cowpea with clear water and put it outside in the sun to dry the water.
3. Take three or four Jiangdou Gan, tie them together and tie them into a knot, and then put them into a pre-cleaned water-free and oil-free glass bottle. When it is half full, add dried pepper, soaked ginger and sweet and sour garlic, break into garlic cloves and put them in the bottle.
4. Then add the pickled wild pepper, pour it into the bottle together with the pickled wild pepper water, put the remaining cowpeas into the bottle, add the cooled salted boiled water, and finally pour 350g rice white vinegar and 100g high-alcohol liquor. Make sure that the water soaked in sour cowpea overflows the cowpea.
5, pickled for about a month can be eaten, the longer the pickling time, the stronger the sour taste, the more brittle. Pickling sour cowpea must ensure that all ingredients and containers are water-free and oil-free. Then cover the glass bowl and seal it with cold water, which can prolong the shelf life of sour cowpea and will not deteriorate after eating for one year.