1 Cowpea 1kg, cleaned, tied into small handfuls and put in a cool place to cool and dry.

2 1000g water, 50g salt, cinnamon, star anise, morning glory, peppercorns, ginger, boil and cool to room temperature.

3 Put the cool-dried cowpeas into a clean pickle jar.

4 Pour the cool water into the pickle jar.

5 Add 10g of dibbles.

6 Press the stone on the mouth of the altar .

7 Cover the lid and seal the mouth of the altar with cool water .

8 Wait a week and it will be ready.

9 Wash the cowpeas, cut them into small pieces, add a clove of garlic and fry them. It's a great way to make the porridge crunchy and sour.