Preparation materials: bean curd: 600 grams, salt: 50 grams, star anise: 3 grains, cinnamon: 1 section, dried chili pepper: appropriate amount, white wine: appropriate amount, wild mountain pepper: appropriate amount, rock sugar: 40 grams.

1, cowpea horn washed and dried

2, boiling pot add water, add salt, dry chili, anise, rock sugar, cinnamon and other seasonings on high heat to boil to a small fire for a few minutes off the fire.

3, boiled brine to cool and standby

4, dry the water cowpea horn three or four plate together

5, plate good bean horn into the oil-free waterless sealed containers

6, all put in place after the pouring of cooled brine and wild peppercorns, a little water, add the appropriate amount of white wine.

7, sealed and stored, marinated for about 10 days can be eaten.