How to make sour beans?

1. Wash cowpea, put it in a ventilated place, and drain the surface moisture;

2. Slice fresh ginger and prepare garlic cloves, dried red peppers, prickly ash and white vinegar; Cut cowpea into long segments;

Put a can of cold boiled water in the pickle jar. After cooling, pour in cowpea, garlic cloves, fresh ginger slices, pepper, dried red pepper and white vinegar, and gently stir with clean chopsticks;

4. Cover the bowl on the pickle jar and pour boiling water, which can not only sterilize, but also play a waterproof and sealing role;

After 5 or 5 days, open the jar cover and a fragrant acid spot will come out; Take a proper amount of sour cowpea to make a sour bean fried minced meat!

1. Remove the head and tail of cowpea, wash and dry for later use.

2. Prepare a sealed container, which can be a glass bottle or a plastic bottle with a lid. Clean and dry for later use.

3. Prepare boiled water, boil it, let it cool, and add some salt. Water is salty. Add a little pepper and a little star anise

4. Soak the whole bean curd in the prepared salt water, which will overflow the cowpea.

5. After sealing, put it in the shade, wait a few days, and the cowpea will turn from green to grayish green, so you can take it out and eat it. If it is not sour enough, it is probably the proportion of seasoning.