云南茄子鲊（Yunnan Style Pickled Eggplant ）比肉还好吃（CC字幕）

Описание: 茄子鮓（鲊，读音 Zha ,第三声）是云南的一种传统酱菜，人们将其列为昆明咸菜榜首，的确是比肉还好吃，离乡的游子老想念那一口。
秋天在阿米西市场买了三小箱茄子，配上自己家后院种的牛角椒，做出了家乡的美味茄子鲊，虽然费工费时，但味道美妙极了，吃货觉得值得。
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做茄子鮓的食材配方：
茄子 3小箱（茄子干蒸后2757克）
辣椒 1300克
粗米粉 约 4 杯
伏特加酒 1杯（最好用米酒）
盐 200克
红糖 半杯
八角粉 2汤匙
茴香粉 2 汤匙
喜欢花椒的可以放2 汤匙
注意事项
1.食材新鲜很重要
2.辣椒下水洗要留蒂，辣椒不能破损以免生水进入辣椒；
3.茄子和辣椒洗净后都要晒干表面水分；
4. 所有用具器皿都要保持干爽干净，不能沾油；
5. 密封后要一个月才开盖食用；
6.每次取食后都要盖紧密封放冰箱冷藏。
Pickled Eggplant is a traditional pickle in Yunnan. People rank it as the top pickle in Kunming. It is indeed better than meat. Travelers who leave the country always miss that.
In the autumn, I bought three small boxes of eggplants at the Amish market and paired them with the horn pepper grown in my backyard, and made the eggplant scorpion that I wanted to my heart. Although it took time and work, the taste was wonderful and it was worth the food.
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Ingredients recipe for pickled eggplant :
3 small boxes of eggplants (2757 grams of eggplants after steaming)
Chili 1300g
Coarse rice flour about 4 cups
1 cup of vodka
200 grams of salt
1/2 cup brown sugar
2 tablespoons of star anise powder
2 tbsp fennel powder
If you like Sichuan pepper, you can put 2 tablespoons
Precautions
1. Fresh ingredients are important
2. The stalks of the peppers should be kept in the water, and the peppers should not be damaged to avoid the raw water entering the peppers;
3. Dry the surface moisture after washing the eggplant and pepper;
4. All utensils and utensils must be kept dry and clean, and not oily;
5. It takes one month to open the lid for consumption after sealing;
6. Keep tightly sealed and refrigerated after each feeding.