Wine beans

1

I'll soak the soybeans, wash them and cook them cold

2

Clean up the red peppers, boil the water, dry the water, chop it up or break it with a cuisine machine

3

Pack cold, ripe beans and shredded peppers in containers, with salt, sugar, white wine, smelt, collide and sealed, ready to eat in the freezer for two days

1. If you're cooking for a small number of people, it's best not to make a large batch at once, as the beans can turn sour over time. I personally halve the ingredients each time. 2. Store it in the refrigerator. 3. It's best to cook the soybeans in a pressure cooker or a thermal cooker. I find that cooking them until they are very soft results in a better texture. 4. For fresh red chilies, avoid using very spicy ones like Thai bird's eye chilies. It's better to use bell peppers with thicker flesh. 5. A recipe I received from a friend used 4 liang of alcohol for 1 jin of soybeans, but I found the resulting flavor to be too strong. You can adjust the amount to your own taste.