Cowpea:1000g;

Zanthoxylum bungeanum: 30 capsules; ? Fragrant leaves: 4 pieces; ? Cinnamon: 2 tablets; ? Star anise: 4 capsules; ? Ginger: 5 slices; ? Rock sugar: 40 grams; ? Salt: 1 tablespoon; ? Liquor: 60 ml; ? Dried peppers: 4; ? Zanthoxylum bungeanum: 80g;

Practice of self-made sour cowpea

1

Prepare the main raw material: long cowpea. (The choice of cowpeas should be tender blue, and it is best not to choose white cowpeas with beans. The white cowpea is old, and the sour cowpea is not brittle or tough, and the taste is not good. )

2

Prepare the required auxiliary materials and seasonings: more than 30 pieces of pepper, 4 pieces of fragrant leaves, 4 pieces of cinnamon 1-2, 4 pieces of spiced star anise, 4 pieces of dried red pepper, a small bottle of pickled pepper with a net weight of about 80g, 40g of rock sugar, one tablespoon of salt and 60ml of white wine.

three

In a large enough pot or container, add water not exceeding cowpea, and add auxiliary materials: pepper, fragrant leaves, cinnamon, star anise, dried red pepper and one tablespoon of salt. After boiling for 2 minutes, turn off the fire and let it cool. As for the amount of salt, you can taste the salinity yourself, which is more salty than usual cooking. )

four

Boiled salt water should be completely cooled before use.

five

2 Remove the stem of cowpea, wash it, put it in a ventilated place to dry the water on the surface, or dry it in the sun.

six

Completely drained cowpea, divided into several equal parts and coiled into a knot.