This recipe is left by my mother. It is super simple. My mother has been dead for more than two years. I have never done it again. Today I finally have the courage to regain my confidence. Food is the most commemorative of a person. When she eats, her every move seems to be solidified in time, never gone. The amount in the square is used in the right amount and a little, because each household container is different, according to the size of the container of the home to determine the amount of beans, it is recommended to do less at a time, after all, do not have preservatives, do not save time long. Teach this method of girlfriends, she improved, wipe the bottle with alcohol, burn the bottle with fire, the beans can be stored for a longer period of time. I am afraid that I will use the bad fire, or send the original simple method, you can practice the method that suits you. Above
Be sure to choose tender kidney beans, which is crispy. Wash the cowpeas, dry naturally, not have moisture, diced.
Put in an anhydrous, oil-free pot.
Add a little salt
Say a little, because you really don't need too much salt, as long as you can see that one or two salt is evenly spread on each bean.
Mix well and put in the bottle. It is also oil-free and dry-free, or like my girlfriend, it can be disinfected with high-grade liquor. Press the bottle while pressing the bottle to make the beans as pure as possible.
The buckle is on an anhydrous, oil-free plate so that the beans are out of the water. This is done today. After about two or three days, you can see that the beans turn yellow and can be opened. With chili and other seasonings, stir-fried with minced meat, and serve as a delicious sour bean fried pork.