One and a half pounds of fresh beans, ginger, anise, pepper, cinnamon, cardamom, dried chili pepper, cumin, salt, sugar, chicken essence, two pots of water

Practice 1: soak the beans into the basin, rubbing each other to wash the skin of the fluff, water control.

2. pot into the water, to just be able to not over the limit of the beans, pour ginger, anise, pepper, cinnamon, cardamom, dried chili peppers, cumin, with a small fire and slowly cook out the flavor (at least twenty minutes).

3. Use the time you are cooking the marinade to cut off the ends of each hairy bean for more flavor.

4. Pour all the trimmed ends into the boiling marinade and add salt, sugar and chicken essence. Use twice as much salt as you normally would for soup, and the sugar is here to bring out the freshness and soften the flavor of the brine.

5. Open the lid, cook the beans on high heat for 10 minutes, then turn off the heat and pour in a bottle of Erguotou, which will make the beans greener and with a slight aroma of wine.

6. Marinate for half an hour in order to make the beans more flavorful, even the marinade soup pot, eat!