2, the fresh cowpeas sorted out, pay attention to try to choose the head and tail are intact, to prevent in the pickling process will be rotten.
3, find a big pot, put water, add salt, wait for it to melt, you can taste the water is salty, put the cowpeas into the salt water to soak, the water should diffuse over the cowpeas.
4, when the cowpeas are pickled to the skin soft, it will be a few a couple of them into the airtight bottle, and then pour the pot of brine into the bottle as well, and tighten the lid to seal it, using a glass bottle is the healthiest.
5, to be pickled yellow, and then wait two days, you can basically hook out to eat, hook out a small handful of them cut into small sections, and then prepare on the minced meat, chili grain.
6, high heat, oil, stir fry the minced meat to eight mature, and then into the chili pepper, and finally into the pickled cowpeas stir fry, you can also add some garlic. Crisp rice pickled bean curd and minced pork is ready.