First: cut the eggplant in half, then cut it into large pieces and put it in a basin for later use.

Second: add water to the pot and bring it to a boil. After the water is boiled, put the eggplant in a steamer, steam it for 15 minutes, just hold it with chopsticks, and then take it out to control the moisture.

Third, put peeled garlic into garlic mortar and put less salt. Adding some salt can increase the viscosity of garlic. Just mash it into minced garlic and put it in a basin for later use. Prepare two green and red peppers, remove the head, cut into diced peppers and put them in a bowl for later use. Prepare a chopped parsley and put it in a bowl for later use.

Fourth: Start seasoning, put a spoonful of thirteen spices and five spoonfuls of salt, then stir them evenly with chopsticks, and put them into eggplant and stir them evenly by hand.

Fifth, prepare a water-free and oil-free jar, put the prepared eggplant in the jar, press it firmly, and put it in the refrigerator for two or three days before eating.