Pickling will be bean curd savory cowpea horn without blanching, the correct practice is as follows:

Preparation of materials: bean curd, salt, anise, cinnamon, green pepper, white vinegar, wild pepper, rock sugar

One, ready to prepare the ingredients, cowpea horn washed and dried.

Two, prepare the marinade: salt, cinnamon, dried chili, white vinegar, green pepper, rock sugar.

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

four, cooked brine to cool and standby.

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

Sixth, the disk of beans into the oil and water in an airtight container.

seven, all put good pour cooled brine and peppers, a little soaked pepper water, add about 15 ml of white vinegar.

eight, cover tightly, sealed fermentation.

nine, pickled for about ten days pickled bean curd can be eaten.