Wash the taro, peel it, then cook it, then sun it, or smoke it with bran. It's very fragrant and delicious.

Taro is planted at home by the ridge of the rice field, presumably because the rice field is fatter. When the late rice is ripe, taro can be dug and eaten, and the stalks of taro can also be eaten, which is a rare delicacy.

Dry method of taro stalks: when the taro stalks grow thicker, the rotten, insect-infested and old ones will be removed and tied into bundles, dried on the outer wall, and then taken down in winter, or even eaten the next year.

Select tender ones, cut leaves and remove roots, blanch them with boiling water, cut them into sections and put them into the altar to make sauerkraut.

The method of frying taro stalks:

Peel and wash taro stalks.

Put the right amount of oil, salt, pepper and pepper in the pot and stir-fry until fragrant.

Add garlic and taro stalks and fry for one minute.

Stir-fry the sauerkraut, stir well, put the uncooked water in the water, and cook until the taro stalks lie flat.

Collect the soup, put a little monosodium glutamate, and get out of the pot.