1, first of all, processing taro stems, is needed to dry, to try to choose those thick, no pests and diseases of taro pole, to clean the mud and the top of the large leaves.

2, and then to use a knife to break the taro pole into two halves of two, if too large, but also continue to tear for more than one. Tear the thin strip some, it is easier to dry, marinated, the easier the flavor.

3, will tear open the taro strips spread released under the sun. Directly spread on the ridge of the sod to dry, taro strips during the day was sun, and at night hit the dew, so repeatedly, you can also take home taro stems to tear, put on the rooftop in the sun, the effect is better.

4, pickling. The sun is wrinkled dry taro strips back home, a bunch of bundles, a layer of taro stems sprinkled with a handful of salt into the tile jar compaction, and then into the rice water soaked taro surface, the top of the heavy stones to press, to prevent taro exposed to the water. General pickling can be eaten for about a week.