1. Chop the peppers.
2. Chopped garlic (it can be a little bigger than mine)
3. Shred ginger.
4. Add salt and stir together with pepper, garlic and ginger.
5. Add a bottle of light soy sauce to two pounds of dried eggplant for two days.
6. Dried eggplant soaked in light soy sauce, put it into the pot and fry together with the three ingredients (remember not to add water)
7. After being cooked, cool and fill in cans.
Tips:The most important thing about this dried eggplant is that it must not be fried with water. After washing the garlic and ginger, it must be drained, because this is to be canned. If water is added for a few days on the way, it will be broken. If no water is added, it will be left in the can. The medium can be kept for a long time.
