2. Remove the cowpea from its head and tail, take out the millet pepper, wash it, and prick the hole with a toothpick, so it tastes good and spicy, and the sour beans are delicious.
3. Wash cowpea 1 time, soak it in clear water, add a little flour for about 20 minutes, pick it up and wash it twice.
4, pick it up and spread it out to drain, be sure to drain.
5. Wash star anise, pepper and pepper.
6. Put star anise, pepper and pepper in the soup pot, add cold water, boil over high fire, leave the furnace and let the pepper cool thoroughly.
7. Pull two dozen wet cowpeas into one.
8. Wash the pickle jar or glass bucket in advance, disinfect and drain the water with boiling water, put the cowpea into the bucket and press it by hand.
9, add salt, rock sugar, add cold pepper water, add white wine, you can put a stone to prevent beans from floating.
10. Cover cowpea tightly, seal it and put it in a cool and dry place for about a week. If the cowpea floats during the curing process, it can be pressed down again until the cowpea turns yellow and has a strong sour bean flavor.