How to soak sour beans to be crisp?

Pickled sour beans should be thin and fresh, and beans should be dried before they can be crispy. The method is as follows:

Preparation materials: 3000 grams of beans, 300 grams of crude salt, 50 grams of pepper, dried pepper 15, high-alcohol liquor? 50g, 20g of ginger slices and 2000g of cold boiled water.

1. First, wash the prepared beans and drain them.

2. Drain the water on the surface and hang it to dry.

3. Put the prepared dried pepper, pepper and coarse salt into a container and mix well.

4. Add a proper amount of water into the container and stir well.

5. Then put the dried beans into the container.

6. Add white wine.

7. Cover the container, seal it and put it in a ventilated place for a week.

8. Pour out after one week and finish.