Homemade Pickled Cowpeas

Prepare an appropriate amount of cowpeas, wash them, and drain the water for later use.

Remove the ends of the yardlong beans and then dice them

Add salt (a little more) to the cowpeas and mix well, set aside.

Place the mixed yardlong beans into a glass jar, add an appropriate amount of cold boiled water, making sure the water just covers the surface of the beans.

Take a deep bowl, invert the glass bottle into the deep bowl, add clean water to the bowl, making sure the water level is above the mouth of the glass bottle.

Change with fresh water once a day. After 2-3 days, the sour cowpeas will turn yellow.

The homemade pickled sour cowpeas are ready.

Add a small amount of oil to the pan and heat it up

Prepare an appropriate amount of chopped chili sauce

Add chopped chili sauce to the pan and sauté until fragrant

After adding the pickled cowpeas and stir-frying evenly, add an appropriate amount of chicken bouillon and sugar to season, and it's ready.

The sour and spicy, refreshing summer side dish for porridge, diced chili-stirred sour cowpeas, is ready!