Pickling method of authentic Hainan sour beans Traditional pickling method of sour beans

Ingredients: cowpea, cold boiled water, pepper, star anise, fragrant leaves, salt, rock sugar and high-alcohol liquor.

1, cowpea should be green and full, cleaned and dried. If you have time, it's best to dry it for more than 4 hours. Not only will the water on the surface dry, but the cowpea will also wither.

2. Boil a pot of boiling water. When warm, add a little rock sugar, fragrant leaves, star anise, pepper and salt, stir well and let cool. Usually 500 grams of water and 20 grams of salt, according to the proportion of increase or decrease.

3. The canned bottles and bottle caps are scalded with boiling water for disinfection, then dried, and the whole cowpea is rolled up and put in, or chopped.

4. Pour the cold boiled water just prepared, without cowpea. Finally, add a small amount of high-alcohol liquor, cover it and put it in the shade. It can be eaten after pickling for 7 days.