2. Clean the eggplant and remove the burrs on the surface. If it is just picked, try to wash the surface of the eggplant with a rag, so that it is cleaner. After cleaning, remove the eggplant pedicle and put it in a ventilated place to dry the water on the surface.
3. Cut the dried eggplant into long strips, wrap it in gauze, and steam it on a steamer for ten minutes, without steaming for a long time. Just soften the steamed surface of the eggplant.
4. Take out the steamed eggplant, hang the gauze, and let the water inside the eggplant flow out naturally. If you are in a hurry, screw out the water inside the eggplant by hand.
5. Prepare the ingredients needed for pickling eggplant. Clean the millet, spicy pepper and green red pepper, cut them into small circles, chop the garlic, and cut the ginger into filaments. If you have a crusher at home, you can also put all the ingredients directly into it, which is much more convenient, but it tastes a little worse. Especially garlic, it is best to cut it with a knife.
6. Put the eggplant and the processed ingredients in a big pot, add half a pack of salt to ten kilograms of eggplant, a little thirteen spices or five spices powder, and add three bottles of high-alcohol liquor after stirring evenly to play a role in sterilization and antisepsis.
7. Put the mixed eggplant in a sealed jar, and you can eat it after three days of storage. Add a little sesame oil and coriander before eating, and you can add some Chili oil if it is not spicy enough.