Pickled green beans, as the name suggests, are pickled green beans. Green beans are very common in daily life, with various ways of eating, and pickled green beans are no exception. This is mainly used for eating with rice, and the pickled green beans stir-fried are relatively more flavorful. Of course, any food should still pay attention to the amount.

1. Wash the green beans, dry the moisture. Cut the washed green beans into small pieces (the length can be adjusted to your preference) and sprinkle with salt, marinate for two hours. Cut the ginger into small pieces, and the red chili into small pieces. Put the marinated green beans into a clean container, add ginger pieces, red chili pieces, and black bean paste into the container. Add a little wine, sprinkle a little fine salt on top, cover and seal the lid, and after a week, the green beans will be ready to be marinated.

2. Wash 1 pound of green beans, tie them into small bundles, and let them dry in a cool place. Add 1000g of water, 50g of salt, cassia bark, star anise, Sichuan peppercorns, ginger, and bring to a boil, then cool to room temperature. Put the dried green beans into a clean pickling jar, pour cold water into the pickling jar. Add 10g of baijiu, press a stone on the jar opening. Cover the jar with cool water to seal the jar opening, and it will be ready after a week. Wash the pickled green beans clean, cut them into small pieces, add a clove of garlic, crush it, and stir-fry them together. They are sour and crispy, which is very refreshing with porridge.

3. After washing the jar twice, invert it to drain the water. Clean the green beans and waste thoroughly and let them drain on the side. Peel and wash the ginger, then drain it. Rinse the star anise, cloves, and Sichuan peppercorns quickly and drain them. Ensure that all materials are free of any oil stains. After washing the jar twice, invert it to drain the water. Clean the green beans and waste thoroughly and let them drain on the side. Peel and wash the ginger, then drain it. Rinse the star anise, cloves, and Sichuan peppercorns quickly and drain them. Ensure that all materials are free of any oil stains. Divide the salt into two parts, pour one part into the jar, then add rock sugar or white sugar, add ginger, Sichuan peppercorns, cloves, and other materials, then add wine, and finally add half of the jar of boiling and cooled water or pure water. Wash your hands clean, gently place the tied green beans into the jar neatly, then add the hot peppers, sprinkle the other part of the salt on top, and finally pour the boiling and cooled water or pure water to 80-90% full. Cover the jar with the lid of the sealing jar, then pour a little water around the rim, cover it with a jar cover, and place the pickled vegetable jar in a cool, sunless place. After a week, you can start eating.