)
1. One liter of rice water, three tablespoons of sugar and three tablespoons of salt (the size of a spoon for eating). You can double the amount of rice water and sugar and salt. It can be sealed and stored for three days to change color.
)
2. The capers are fermented, take them out, wash them, and dice them.
)
3. Heat the pan with cold oil, you can use more oil. Saute the chili sauce
)
4. Pour the capers and stir fry. If you don't like spicy, you can change it to minced garlic and stir fry. After five minutes of stir-frying; I like to put eggs in and stir-fry them out of the oven.
)
Tips:Fermentation with rice water is faster than the fermentation with salt and sweet and sour. And the water is just tap water, you don't need to boil it to cool down.
Try to choose cowpeas with strong beans. I took this picture and the beans are a bit old and fat.