Capers
by Gluttonous girl
Favorite
Difficulty
Easy
Time
48h
Serving
2
1. Prepare the spicy millet, carrots, ginger and garlic.
2. The cowpea should be tender, preferably the one that has not grown flesh, pinch the head and remove the tail, wash it, and dry it.
3. Millet Spicy Cut off the handle, peel the garlic, wash and dry.
4. Wash the carrots and cut into strips, and slice the ginger to dry. I forgot to take pictures in this step.
5. Put all kinds of spices in the pot, add water, bring the salt to a boil, add white vinegar, and add white wine when it's cold.
6. Boil the cooling water.
7. Put the cowpea, carrot, and millet spicy in the bottle in turn, put garlic, ginger slices on the last side, seal it, and put it in a cool place to let him ferment slowly. I have old brine for making kimchi, and I add a little bit to ferment faster. , You can eat it after all the color changes. I basically use it for about half a month.
8. This is the last batch of soaked beans, ready to eat.
9. Stir-fry minced meat.
10. Fried chicken gizzards and duck gizzards are good dishes.
