Accessories: 1 tablespoon salt, 40g rock sugar, 5 slices of ginger, 4 slices of star anise, 30 slices of pepper, 2 slices of cinnamon, 4 slices of dried pepper, 4 slices of fragrant leaves, about 6060ml liquor and 80g of wild pepper.

Preparation process:

1. In a large enough pot or container, add water that probably can't exceed cowpea, add all auxiliary materials (except wild pepper), boil over high fire until the water boils for a few minutes, then turn off the heat and let it cool.

2. Select 2 stems from cowpea, wash them, and put them in a ventilated place to dry the water on the surface, or dry the water.

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

Pickling step:

1. (The sealed container containing sour cowpea is washed in advance, scalded with boiling water, and the water inside is drained. ) Then put the chopped cowpeas one by one, and then add 80ml of pickled peppers and pickled pepper water to the container.

2. Add 4-5 slices of ginger and 40g of rock sugar.

3. After that, pour the completely cooled brine together with the auxiliary materials into the cowpea, and finally add about 60ml of white wine.

4, sealed, fermented in a cool place for about half a month, you can eat.

note:

1, the choice of cowpeas should be light blue, and it is best not to choose white cowpeas with beans. White cowpea is old, sour cowpea is not brittle or tough, and its taste is not good.

2. Regarding the amount of salt, you can taste the salinity yourself, which is more salty than the usual cooking.

Boiled salt water should be completely cooled before use.