2. Put two-thirds of the water into the pot and bring it to a boil. Put the washed eggplant with pedicle into the pot and cook for 2-3 minutes until the eggplant becomes soft and discolored. Take it out, cut it open and put it in the sun for about 6-8 hours.

3. Take 20kg of glutinous rice and make it into liqueur. Wash the rest glutinous rice, cook it into glutinous rice, mix it with liqueur and make it into paste. Be careful not to see rice grains.

4. Wash the dried peppers and garlic and cut them into pieces. The more crushed the better, pour it into the core material together with white sugar, monosodium glutamate and salt, and stir well.

5. Wrap a 2-3 cm thick core between two eggplant skins, and then put it in the sun for 8- 10 hours.

6. Steam the dried eggplant in a pot for about 2 hours, cease fire, put it in the pot for the night, take it out the next morning and put it in the sun for 8- 10 hour. Repeat this action three times. For the last time, the moisture content of dried eggplant should be about 15%.

7. Arrange and grade the dry eggplant with sandwich and cut it into strips with the width of 1 cm.

How to make dried eggplant delicious?

2. Blanched eggplant is cut into 2-3 cm sections after water control and writing.

3. Put oil in the pan, add onion, ginger and garlic and stir fry, and add dried eggplant and stir fry.

4, add soy sauce, add salt and stir fry.