If it is peeled, you can cut it into pieces and fry it thoroughly, and put it in the refrigerator. Can be used to stir-fry dishes, serve hot pot, make shredded taro and buckle meat.

If it is raw before peeling, wrap it with plastic wrap and put it in the refrigerator (the temperature can be 1-4 degrees).

If there is no refrigerator, find a pot or barrel that can hold the taro to be preserved, and find some fine river sand (water content is about 10-20%). Fill a layer of sand at the mouth of the kettle or barrel, and compact a thick layer of sand at the mouth of the kettle or barrel (the taro should face up).

The above two fresh-keeping methods can be kept for 3-4 months, but they should be checked regularly.

Rot, clear in time to avoid infection.