1, appropriate amount of sour taro seedlings, appropriate amount of salt and appropriate amount of rice washing water.

2. Just cut each taro stem in half and expose it to the sun for a day.

3, cut in half, cut into sections, eat spicy peppers.

4, sprinkle salt, not too much, just a thin layer, sprinkle evenly, and slowly absorb it in the process.

5. Find a suitable container, install it and press it tightly. It must be a completely sealed container to ferment and turn sour.

6. Soak in rice washing water, seal it, put it in a cool and ventilated place, and wait for slow fermentation. /kloc-it can be opened and cooked in 0/5 days.