The method is very simple. When you buy beans, you must choose tender ones. After the old ones are salted, only some skins are left, which is not delicious. Pick it again after you buy it, and pick out the slightly older ones to fry and eat. Boil some boiling water first, and when it is completely cooled, the water temperature is almost the same as normal temperature, and then prevent the salt from stirring and mixing evenly. The ratio of vegetable salt is five Jin of beans and one Jin of salt. The salt mentioned here is the fine salt we buy in the supermarket on weekdays, and the coarse salt of special pickles sold in some places can be slightly reduced. Because pickled vegetables are said to be bad for health, the crude salt of this kind of pickled vegetables can't be bought in many places. Put the beans into the salt water and completely submerge in the water. It is best to press the stones on them. After a week, you can fry them and eat them. The frying time should not be long, just jump with a big fire.