Tasty and crunchy bean curd pickling method is as follows:

Material preparation: 600 grams of bean curd, 50 grams of salt, 3 anise, 1 section of cinnamon, dry chili pepper, white wine, wild peppercorns, 40 grams of rock sugar, water, pots, bamboo sieves, bowls, pots, draining baskets, glass bottles and so on.

1, prepare the ingredients, cowpea angle wash and dry.

2, prepare the marinade: salt, cinnamon, dried chili, white wine, pickled wild peppercorns, rock sugar.

3, cook pot add water, add salt, dried chili peppers, star anise, rock sugar, cinnamon and other seasonings on high heat to boil a few minutes of low-fire burn off.

4, cooked brine to cool and standby.

5, dry the water cowpea angle three or four plate together.

6、Plate the cowpea corns into an airtight container without oil or water.

7, all put well after pouring the cooled brine and wild peppers, a little soaking peppers in the water, add about 15 milliliters of white wine.

8, cover tightly, sealed fermentation.

9, pickled about ten days of pickled bean curd.

10, sour and slightly spicy, you can use their own pickled capers to cook.