Pickled long beans

First, take the fresh long beans, clean them thoroughly, and remove any parts with wormholes or that are spoiled.

Place the washed long beans on a bamboo mat in a cool area to drain their moisture. This step is very crucial; the moisture must be controlled, otherwise the beans can easily spoil during the pickling process.

During the period of controlling water for the green beans, pour clean water into the soup pot, add Sichuan peppercorns, star anise, bay leaves, and cinnamon, and bring the water to a boil over high heat.

Cook for a while.

Prepare garlic and chili peppers.

Control the moisture of the long green beans, put them into a clean, dry, and oil-free sealed jar, put garlic into the sealed jar, and then add dried chili peppers.

At this time, pour in the cooled liquid. The amount of water should cover the green beans. If there is not enough water, it is best to use a heavy object to press down the green beans, trying to keep them submerged in the water to prevent the beans that are not soaked from going bad.

Pour white liquor to a height of two bottle caps over the surface of the green beans, then seal with the lid. Place it in a cool place, and it can be eaten in a week.