1. The first step is to buy some fresh purple eggplants. Although green eggplant can be pickled, the taste is not as good as purple eggplant. Wash and drain the purple eggplant. Wash the peppercorns and ginger and drain.

2. The second step. Cut off the head and tail of the eggplant with a knife, then cut into 1cm × 1cm cubes and soak in water so that the eggplant will not turn black. Pour water into the pot, bring to a boil over high heat, add diced eggplant and cook for 2 minutes.

3. The third step. Find a piece of clean gauze, wrap the blanched eggplant and squeeze out the water, so that the eggplant absorbs the flavor faster and is very delicious. This step is essential.

4. Step 4: Cut the green and red millet peppers into rings, mince the garlic, and mince the ginger. No need to add chili, it tastes great.