Exercise:
1. Wash the fresh long beans first and pick out the insect or bad parts.
2. Put the washed long beans on the bamboo swatter and put them in a cool place to control the moisture of the beans. This step is very important, and the moisture must be controlled well, otherwise the beans will easily go bad during the pickling process.
3. During the water control period of the beans, pour the water into the soup pot, add pepper, star anise, fragrant leaves and cinnamon, and boil the water over high fire.
4. Turn off the fire after the water is boiled, add salt to the water, stir and melt with clean chopsticks without water and oil, and then put the juice aside to cool. (A catty of beans with one or two salts)
5. Put the dried long beans in a clean, water-free and oil-free sealed jar, peel the garlic, wash and dry it, cut it into pieces with a knife, put it in the sealed jar, and then add the dried peppers.
6. At this time, pour in cold water. The amount of water does not exceed beans. If there is little water, it is best to press the beans with a heavy object and try to soak the beans in the water to prevent the beans from going bad.
7. Pour the surviving aniseed into a sealed jar, seal the beans on the surface with two bottles of high-grade white wine, then cover them with a sealed lid and put them in a cool place. You can eat them in a week.