Wash the eggplant and wash it. If the eggplant is large, cut it into two before pickling it and then put it into the jar. One layer of eggplant, sprinkle a layer of salt, use 15% of the amount of salt as raw material, then add a little 18 degrees of salt water, salt and eggplant flat, press the stones. Place in a cool, ventilated place and invert the cylinder once a day, and invert it once every two days after one week.
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