Material preparation: 20 kg of taro

Balsamic vinegar 1 bottle

White vinegar 1 bottle

Light soy sauce 1 bottle

Soy sauce 1 bottle

4 Jin of sugar

Pickled pepper 3 Jin

Salt 4 Liang

Chicken essence 2 Liang

MSG 2 Liang

Moderate liquor

One pickle jar

basin

Step 1: Wash the taro and dry it.

Step 2: Cut the taro into thin slices and put it in the basin.

Step 3: Add 4 Jin of white sugar, 3 Jin of pickled pepper, 4 Liang of salt, 2 Liang of chicken essence and 2 Liang of monosodium glutamate to the basin, and mix well with appropriate amount of white wine.

Step 4: put the materials in the pot into a pickle jar, add balsamic vinegar 1 bottle, white vinegar 1 bottle, light soy sauce and light soy sauce 1 bottle, and finally seal for 6-8 days.

Step 5: Pickled taro was successfully made.

Tips: it is not necessary to refrigerate in winter, but it needs to be refrigerated in the fresh-keeping layer of refrigerator in summer.