Exclusive Pickled Long Beans
Tender young beans are air-dried, submerged in a lightly salted spiced brine with liquor as preservative, and aged in earthenware until sourness fully develops.
Instructions
- 1
Select fresh and plump yardlong beans, trim off both ends, and wash them clean.
- 2
Hang it on the curtain to dry the moisture.
- 3
Put chili peppers, Sichuan peppercorns, salt, rock sugar, and water in a pot, bring to a boil, and then let it cool (if you use less salt, the taste will be a bit sour; if you use more salt, the taste will be a bit salty).
- 4
50g of high-proof liquor (the liquor acts as a preservative).
- 5
Put the dried cowpeas into a clay pot.
- 6
Pour in the marinade, pour in the white wine, cover, and let sit for 3 weeks.
- 7
The color is really pretty, and it smells good too.
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Ingredients
Main Ingredients
- yardlong bean500g
- White liquor50g
Seasonings
- dried chili3 piece
- Sichuan pepperto taste
- Salt35g
- rock sugar20g