1. Prepare the main ingredients:long cowpeas. (The choice of cowpeas should be tender blue ones, preferably not white cowpeas with bean grains. White cowpeas are old, sour cowpeas are not crisp and tough, and the taste is lackluster).2. Prepare the required accessories and seasonings:more than 30 peppercorns, 4 aromatic leaves, 1-2 cinnamon, 4 five-spice star anise, 4 dried red chili peppers, a small bottle of pickled peppercorns with a net weight of about 80g, 40g of icing sugar, one tablespoon of salt, and about 60ml of white wine.3. In a pot or container large enough to hold the cowpeas, add water that may not exceed the cowpeas. Add the accessories:peppercorns, allspice, cinnamon, star anise, dried red chili peppers, and one tablespoon of salt. Boil over high heat until the water boils for 2 minutes, then turn off the heat to cool.4. The boiling salted water should be completely cooled before use.5. Select 2 stems of long cowpeas, wash them, and place them in a ventilated area to dry out the surface water, or dry them in the sun.6. Drain the long cowpeas completely, divide them into equal portions, and dish them up like knots.7. An airtight container with sour cowpeas is prewashed, scalded in boiling water, and drained.8.) Then put the cowpeas one by one on a plate and add 80ml of pickled peppers and pickled pepper water to the container.8. Add 4-5 slices of ginger.9. Add 40g of rock sugar.10. After that, pour the completely cooled brine into the cowpeas along with the auxiliary ingredients.1. Lastly, add about 60ml of white wine.12. Seal the container well and put it in a cool place to ferment for about half a month, and then it is ready to be eaten.13.