1, when choosing beans, you must choose tender ones. When the beans are too old, they taste bad. This is the key to crispy sour beans. Let's soak the beans in the basin first, and add a little salt when soaking, which can wash them more cleanly. After soaking, wash the beans several times, then put them on the cover mat and dry them.

2. Now you can boil the juice. In fact, the juice is very simple, just add salt and pepper. About 50 grams of salt is put in a catty of beans, and it is enough to master this ratio. By the way, don't add too much water, just don't cross the beans.

3. Bring the water to a boil over high fire, and then turn to low heat for a few minutes.

4. Bring us the dried beans, pick them off, and take off the head and tail. Then find a glass jar with better sealing, and it must be water-free and oil-free. If you are worried about water stains, you can wipe them with a kitchen paper towel. Put our beans in, layer by layer. Add a layer of beans and a layer of garlic, so that it is placed close to the mouth of the jar, and then add millet pepper.

5. After it is set, the water just boiled is almost cold. When the water is cool, pour it into the glass jar. Set aside a little space and pour high-alcohol liquor.

6, just cover it, seal it and let it marinate for half a month. Be sure to remember that when making it, it must be water-free and oil-free, otherwise it will be easy and moldy. If you are not at ease, you can wipe the production tools with kitchen paper towels. You can eat it after half a month, and it is also very delicious to mix it with Chili oil.

If you don't have enough time to eat, you can marinate a few more cans at a time, or start marinating the next one after this one is eaten.