1. Food preparation: long beans 1000g, 2 star anise, 2g cinnamon, 3g pepper, 4 fragrant leaves, 5 dried red peppers, salt 150g, sealed glass jar 1, and high-alcohol liquor above 50 degrees 100g.

2, production steps: pick out the long beans with wormholes and bad parts, wash and dry the surface moisture of the long beans (if you want to be more brittle, try not to remove the head and tail of the long beans); Wash and dry the sealed glass jar for later use.

3. Add about 2000g of clean water to the oil-free pan, add star anise, cinnamon, pepper and fragrant leaves, and boil water on high fire.

4. Turn off the fire after the water is boiled, add 150g salt into the water (the ratio of long bean to salt is 10: 1, that is, 1000g long bean is put in 100g salt), stir the salt with clean water-free and oil-free chopsticks until it is dissolved, and put it in.

5. Put the dried long beans into a glass jar with dry water control, add the dried red pepper, pour the cooled juice, pour the high-alcohol liquor until the long beans pass, and finally cover it with a sealing cover and put it in the shade for about 20 days. Sour and crisp long beans can be enjoyed!