Raw material:600g of beans.

Accessories:

Salt 50g, 3 big spices, 1 section of cinnamon, dry chili pepper, white wine, peppercorns, 40g of rock sugar.

Steps:

1.Prepare the ingredients, cowpea horns washed and dried.

2. Prepare marinade:salt, cinnamon, dried chili, white wine, pickled pepper, rock sugar.

3. Boil pot add water, add salt, dried chili, anise, rock sugar, cinnamon and other seasonings, large fire boil to small fire cook a few minutes off the fire.

4. Let the boiling brine cool for later use.

5. Put three or four dried cowpea corns together.

6. Place the cooked beans in an airtight container without oil or water.

7. Put them all away, pour in cool salt water, wild peppercorns, a little pickled pepper water and add about 15ml of high white wine.

8. Cover tightly and seal for fermentation.

9. Pickled about ten days of sour bean curd.

10. Pickled beans are ready. You can cook with your pickled beans.