Fresh eggplant stalks, washed and cut into slices. According to the ratio of 100 kilograms of eggplant slices and 16 kilograms of salt, a layer of salt is filled in a layer of eggplant slices in the cylinder. Then add the brine with a concentration of 16% to submerge the eggplant and apply heavy weight to it.
The marinated solanum slices should be air-dried, cut into thin strips, placed in boiling water and blanched for 1-2 minutes, then soaked in cold water for 4-5 minutes and picked up. Wash the garlic and fresh ginger and cut them into pieces. 100 kilograms of eggplant, 3.5 kilograms of garlic, and 1.5 kilograms of ginger are added. Mix well and add soy sauce to submerge. Turning once a day, after 4 days, it will have a deep red color and rich garlic flavor.
The marinated solanum slices should be air-dried, cut into thin strips, placed in boiling water and blanched for 1-2 minutes, then soaked in cold water for 4-5 minutes and picked up. Wash the garlic and fresh ginger and cut them into pieces. 100 kilograms of eggplant, 3.5 kilograms of garlic, and 1.5 kilograms of ginger are added. Mix well and add soy sauce to submerge. Turning once a day, after 4 days, it will have a deep red color and rich garlic flavor.