1, prepare materials. 5 kg of fresh green onion, 2 kg of sugar, 500 g of edible salt and 3 kg of rice vinegar.

2. Peel the prepared fresh green onions, cut off the roots at the bottom, wash them with clear water, then soak them in clear water for 3-5 hours, and then take them out to control the water.

3. Put the taro into a clean basin or jar, add some edible salt and mix well. After curing for three or four days, pour out the salt water.

4. Boil the prepared seasonings such as white sugar and rice vinegar in a pot, and pour them directly into onion heads for sealing and pickling for 20 days after cooling. This is the inside of the onion. The sour onion has been marinated, so you can eat it directly when you take it out.