Chopped Pepper and Salted Eggplant
1.
Dried eggplant
2.
Put salt
3.
Pour the rice wine, toss and marinate for one hour
4.
Peel the garlic cloves
5.
Chopped
6.
Red chilli dry moisture
7.
No humidity
8.
Chopped
9.
Prepare tea seed oil
10.
Put the chopped red pepper in a pot
11.
Put garlic cloves
12.
Put salt and top with wine
13.
Sprinkle some thirteen incense
14.
Mix well
15.
Then pour in the marinated eggplant
16.
Mix well
17.
Put it into a sun-dried jar, close the lid, and seal the jar with water
18.
The altar can be opened in a month
Tips:
Don’t dry the water in the side of the jar, otherwise it won’t taste good