2. In the production process, the fresh eggplant is pedicled, washed with clear water, put a layer of eggplant, sprinkle a layer of salt, then inject 18 Baume salt water, rinse with eggplant, press stones on it, and put it in a cool and ventilated place. Rotate the cylinder 1 time every day to pump soup to dissipate heat and promote the dissolution of salt particles.

3. After 1 week, every 1 day is changed to1time.

After 4 or 3 weeks, the finished product can be obtained.