Tasty and crunchy pickled bean curd practice is as follows:

Tools/raw materials: 600 grams of bean curd, 50 grams of salt, 3 star anise, 1 section of cinnamon, moderate amount of dried chili peppers, appropriate amount of white wine, appropriate amount of wild peppercorns, 40 grams of rock sugar, pots and pans, sealing jars, water, bowls, gimlets.

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

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

3, cook pot add water, add salt, dried chili peppers, star anise, rock sugar, cinnamon and other seasonings on high heat to boil a few minutes of low-fire burn off.

4, cooked brine to cool and standby.

5, dry the water cowpea angle three or four plate together.

6、Plate the cowpea corns into an airtight container without oil or water.

7, all put well after pouring the cooled brine and wild peppers, a little soaking peppers in the water, add about 15 milliliters of white wine.

8, cover tightly, sealed fermentation, marinated for about ten days.