1.Combine water, pepper and salt in a pot, bring them to a boil and cool down. Wash the long beans and cut them into sections. Dry them out with a kitchen towel or dry them naturally (submerge the complete long bean if there is a large earthen jar available).

2. Wash and cool the pickle jar. Pour the cooled pepper salt water and long beans into the jar. Water shall submerge the beans, only filling 3/4 of the jar, and then add a little alcoholic spirits. If you like peppery taste, add some dry peppers. Finally, seal the jar mouth with clean water and place it in a cool and ventilated environment for four to five days.

3. Fry the preserved sour long bean with minced meat and garlic. In summer, the long bean shall be preserved in salt until it is immersed with taste. It may rot away if it is kept for too much time.

Nutritive value: Bean - legume vegetables mainly include hyacinth bean, sword bean, garden pea, cowpea, etc. They not only contain many proteins and unsaturated fatty acids (good fat) as most people know, but also have more mineral substances and vitamins than other vegetables.