Tools/materials: beans, water, salt, knife, pot, millet pepper, garlic, ginger, liquor, jar.

1. Clean the prepared beans and soak them in light salt water 10 minute.

2. Take out the soaked beans and wash them again. Spread out the washed beans to dry. If there is a sun, they can bask in the sun for about 1 hour.

3. Dice the dried bean curd, put it into a large basin without water or oil, and pour in the prepared ingredients, such as millet pepper rings, garlic slices and ginger slices. After the ingredients are added, start seasoning, put edible salt into the pot, add 40g-50g salt to 500g beans, add a little salt to make a few kilograms, add a little sugar, and add a little high-concentration liquor.

4. Stir the beans evenly and put them in a water-free and oil-free jar. If there is a big jar, put it together. No big jar can be put in a small jar. When packing, it should be slightly compacted. After pressing, cover and seal.

After 5.2 days, the beans turned yellow and the sour beans were pickled.