Ingredients: cowpea.
Accessories: Erguotou, geranium, star anise, pepper, fennel, star anise seed, sea salt and water.
1. Select cowpeas, wash and dry.
Drain the water in the pot, not too much, just soak it. After the water is boiled, turn to low heat, and cook for about 10 minutes. Let the seasoning taste, and add salt and sea salt until the salt water is saturated.
3. After the soaked water is boiled, let it cool. If the soaking water is not enough, add boiling water and sea salt and let it cool. Don't add raw water, it is easy to get moldy.
4. Put 1 spoon Erguotou into the bottle, roll the bottle body so that the wine can touch the whole bottle, then cover it, put the bottle mouth down so that the wine can touch the bottle cap, and then pour the excess wine out of the bottle.
5. Stuff cowpea into the bottle.
6. Pour in 1 tablespoon of Erguotou, then pour in the boiled and cooled seasoning water, and pour in the residue together. Don't waste, try to make the water pass the cowpea. If the cowpea floats, press the cowpea with something smaller than the bottle mouth, such as a small bottle cap, cover it with a film, and then tighten the bottle cap. Children's shoes with bad memory can be dated.