aubergine

Rough Chili noodles

salt

Chinese hard liquor

rice

Five spices

Method for retting eggplant

Eggplant is cut into thin strips and dried. The eggplant in the picture has been dried for two or three days.

Make rice noodles: Do not wash them with water. Stir-fry the dried rice directly in the pot, add spices such as star anise licorice and stir-fry until the rice turns yellow.

Stir-fried rice is ground into powder by a cooking machine, not too fine, but granular. The rice noodles left over from eggplant can also be used to make steamed meat. It doesn't hurt to fry a little more.

The dried eggplant was steamed violently without looking at the watch, about ten minutes. After absorbing water, mix with rice flour, salt and coarse pepper noodles.

Find a clean oil-free jar or bottle (I couldn't buy a pickle jar, so I used a glass bottle), pour in a proper amount of white wine, shake well and cover the bottle wall, and leave the white wine in the bottle.

Add the mixed eggplant, shake well and seal.

Marinate for two or three days and you can eat. Steam it again, stir-fry it with oil if you like it.