How to Make Sour Yard Long Beans

    It's time for long beans to be in season, so hurry up and stock some for later consumption!

    Main ingredients

    300 grams of long beans

    Side ingredients

    300 grams of salt 30 grains of Sichuan pepper 3 star anise 4 dried chili peppers a tablespoon of high-proof rice wine How to make pickled long beans 1. Prepare the ingredients. 1. Remove the roots and wash the long beans, then thoroughly air-dry them before placing them in a water- and oil-free container, adding salt to rub continuously until they turn bright green. 2. In a clean, oil-free pan, add the seasonings and bring to a boil, then let it cool down.

    Cool down and pour in a tablespoon of wine, mixing well.

    3. Pour the long beans and the marinade into a water- and oil-free sealed container, pressing down with a weight (to prevent the beans from floating and spoiling), cover tightly, and store in a cool, dark place for about 7 days.Cooking tips Remember that the long beans are still raw at this point!

    They need further processing before they can be eaten!

    3. In a clean and oil-free pan, add the seasonings and bring to a boil. Let it cool. After cooling, pour in 1 tablespoon of white liquor and mix well.

    4. Pour the green beans and the marinade into an air-tight container that is also free of water and oil. Place a heavy object (to prevent the green beans from floating and spoiling) on top. Seal the container tightly and store in a cool, dark place for about 7 days.

    Cooking tip

    But remember, the green beans are still raw at this point! They need further processing before they can be eaten!