How to pickle cowpea

1. Prepare main raw material: cowpea. The choice of cowpea should be tender and green, and it is best not to choose white cowpea with beans. The white cowpea is too old, the sour cowpea is not brittle or tough, and the taste is not good.

2. Prepare the required auxiliary materials and seasonings: more than 30 pieces of pepper, 4 pieces of fragrant leaves, 4 pieces of cinnamon 1-2, 4 pieces of spiced star anise, 4 pieces of dried red pepper, a small bottle of pickled pepper with a net weight of about 80g, 40g of rock sugar, one tablespoon of salt and 60ml of white wine.

3. In a large enough pot or container, add water that can't exceed cowpea, and add auxiliary materials: pepper, fragrant leaves, cinnamon, star anise, dried red pepper and one tablespoon of salt. After boiling for 2 minutes, turn off the fire and let it cool.

Boiled salt water should be completely cooled before use.

5. Select 2 stems from cowpea, wash them, and put them in a ventilated place to dry the water on the surface, or dry the water.

6, completely drained long cowpea, divided into several equal parts, like a knot.

7. Wash the sealed container with sour cowpea in advance, blanch it with boiling water and drain the water inside. ) Then put the cowpea in a plate, and then add 80ml pickled pepper and pickled pepper water to the container.

8. Add 4-5 slices of ginger.

9. Add 40g rock sugar.

10, and then pour the completely cooled brine together with the auxiliary materials into the cowpea.

1 1. Finally, add about 60 ml of white wine.

12, sealed, fermented in the shade for about half a month, and ready to eat.