Pickled cowpeas

Wash the cowpeas and green peppers and let them air dry;

Put clean water in a pot, add 3 bay leaves, 1 star anise, 1 tablespoon of Sichuan peppercorns, and 1 teaspoon of fennel seeds. Bring the water to a boil, add salt until fully saturated, then turn off the heat and let it cool.

Rinse or wipe the container with high-proof alcohol, then let it air dry.

Put the cowpeas and chili peppers into the container.

At this time, the pickling liquid has already cooled.

Pour into a container, press the cowpeas down with a hard object, cover with a lid and write down the date, and pickle for about three weeks or until the cowpeas darken in color;

After the time is up, take out the cowpeas and chili peppers and chop them into small pieces. Put them in a large bowl, fill it with water, and use your hands to squeeze a few times to remove the saltiness, then rinse and drain the water;

Heat the pot and add some oil, use medium heat. Before putting the long beans into the pot, use your hands to pat them dry. Stir-fry over low heat until fully cooked, let cool, and put into a bottle.