Materials: 20 pounds of taro head, balsamic vinegar, white vinegar, a bottle of soy sauce, soy sauce, a bottle of sugar, 4 pounds, 3 pounds of pickled peppers, 4 pounds of salt Chicken Essence, monosodium glutamate 2 pounds each, a little white wine.

1, taro head washed and dried.

2, cut into thin slices.

3, take a clean pot, put the taro head slices, pickled peppers (with water together) and the above seasoning mix.

4, the altar for about a week that is ready.

5, out to a small bowl, you can eat.