1. 1 catty of cowpea, clean, tie into small handfuls, and dry in a cool place
2. 1000g water, 50g salt, cinnamon, star anise, Chaotian pepper, Chinese pepper, ginger, boil, cool to room temperature
3. Put the cold-dried cowpea into a clean kimchi jar
4. Pour cold water into the paola altar
5. Add 10g Erguotou
6. Press the stone on the mouth of the altar
7. Cover the lid with cold water to seal the mouth of the jar
8. Just wait a week
9. Wash the marinated cowpeas, cut into small pieces, add a clove of garlic, smash them, and fry together. The sour and crunchy makes the porridge very refreshing.
Tips:During the marinating process, there should be no oil in all the dishes.
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