1. 600 grams of cowpea, and prepare two empty canned bottles.
2. Aniseed, pepper, salt and spare
3. Bring the pepper aniseed to a pot with salt and add 1000 ml of water to a boil.
4. Chop the cowpea and pour into the bottle.
5. Pour the boiled pepper water into the bottle, seal and pour it into a basin, add water to cover the bottle cap for about one centimeter to fully isolate it from the air.
6. After 24 hours, the cowpea turns green to yellow and can be poured out for consumption. Put the oil in a pan, heat the oil and stir-fry the chopped green onion, pour in the minced meat and continue to stir-fry until it is fragrant, then pour in the capers and stir fry. Add salt, sprinkle the chili section and drench the oil to serve.
Tips:The key steps in making capers are: first, the container must be absolutely clean and free of oil; second, the pepper water into the bottle should be poured into the bottle while it is hot, and the cap should be tightly closed immediately to avoid air leakage.
