1, fresh cowpea horn (choose fresh and tender ones, the tender cowpea will be dark green when aired, and the older cowpea will be yellow when aired).

2, bought tender cowpea horn, check the bug eye. Take off the pedicle of two heads.

3. Wash in clean water.

4. Put enough water in the pot and add a teaspoon of salt to boil.

5. After the water boils, put the fermented bean down and cook it until it changes color. (It can be cooked twice or three times.)

6. Remove and drain the water.

7. Put the drained cowpea on a hanger or rope, or spread it directly on the mat and dry it in a sunny place (it can be dried in two or three days if the weather is good).

8. Put away the sun-dried cowpeas, pack them in bags, tie them tightly and store them at room temperature. Before eating, take out the part and soak it in warm water. When the beans are big and soft, cut them into sections and add meat to stew. It's delicious.