1. Ingredients: 500 grams of cowpeas, 3 teaspoons of salt, 2 long peppers.

2. First select the cowpeas, wash them together with the long peppers, then cut the cowpeas into small sections and shred the peppers.

3. Boil a pot of boiling water, blanch the cowpeas, and mix the cowpeas and chili shreds with salt. You can also add some garlic, ginger, sugar, wine and pepper to enhance the flavor. At the same time, add boiling water cold.

4. Pickled cowpeas require larger clay pots or glass jars. Do not use plastic or iron jars. The jars must be washed clean and scalded with boiling water. Pour the mixed cowpeas into the jar, and then pour in cold boiled water. The water surface should cover the cowpeas to ensure an anoxic pickling environment. Then put the lid on and that's it.

5. Marinate for four or five days. When the cowpeas turn yellow-green, they are considered marinated. When the temperature is high in summer, the time will be shorter. In some places, they are taken out for stir-frying on the second day of marinating. This is based on personal preference. . To prevent deterioration in summer, it should be placed in the fresh-keeping area of ??the refrigerator. After the beginning of autumn, the temperature drops and the pickled cowpeas can be stored for a longer period of time.