The common way to pickle eggplant is as follows:

Materials/tools: 5 kg of eggplant, 12g of salt, 2g of high-alcohol liquor, 1 piece of ginger, 2 heads of garlic, 1 green pepper, 1 red pepper, steamer, glass jar, scissors and cooking machine.

1. Take a handful of green and red peppers. After cleaning, break off the pepper handles first. Peppers are mainly used to enhance the taste. Put more if you can eat spicy peppers. Similarly, put them aside to dry water for later use.

2. Now wash the eggplant. Put the washed eggplant on the drying rack to drain the water on the surface.

3. After drying, remove the pedicle of eggplant, then cut it in half and divide it into two halves. After all the eggplant is cut, it can be steamed in the pot.

4. Put the water on the pot and let it burn for 5 minutes. Turn off the fire and pour it out to cool. After steaming, it is still a big pot full. At this time, put the glass jar that needs to be used later on the steamer and sterilize the bottle at high temperature with steam.

5. The water in the green red pepper has also dried. This pepper is slender, so cut it smaller with scissors first.

6. Mince pepper, garlic and ginger with a cooking machine, then pour them out and put them aside for later use. At this time, you can smell the mixed smell of pepper and garlic.

7. Put the eggplant in a glass jar, put the pepper powder in it, cover it and put it in a cool and dry place. You can eat it in a week.