Pickled long beans~The right way to whet your appetite

Wash the cowpeas thoroughly and dry them completely, making sure there is no standing water (standing water can cause them to rot during the pickling process).

Slice the garlic, and cut the small chili peppers into rings.

Cut the ginger into large slices

Add water to the pot, then add Sichuan peppercorns, star anise, cinnamon, bay leaves, and salt. Bring to a boil over high heat, then simmer for ten minutes; turn off the heat and let it cool completely for later use.

Take a small handful of green beans and place them in a sealed jar, sprinkle in some small chili peppers (because it's feared to be too spicy, the chili wasn't sliced into rings here, but you can adjust according to your taste), add ginger slices, then place another small handful of yardlong beans on top... repeat.

After placing all the cowpeas, pour in the cooled pickling juice, making sure it covers the cowpeas.

Finally, add 1-2 bottle caps' worth of baijiu (which acts as a disinfectant and also enhances the aroma), and seal it.

You can put it in a cool place for a week before eating. I used some minced meat, added some diced onions and stir-fried them together. It's sour and spicy, very appetizing and goes well with rice. It's also a very good choice to mix with noodles. Homemade safe sour beans are simple and delicious. Give it a try, you definitely won't regret it.