1, pickled taro head need to prepare fresh taro head five hundred grams, ten grams of chili powder, soy sauce hundred grams of pepper and sugar to prepare some of the appropriate amount, in addition to preparing some white vinegar and a plastic box.

2, the preparation of fresh taro head with clean water, and then dry the water on its surface, with a knife to cut it into small pieces, or cut into thick slices, so that in the marinade easier to taste.

3, the ready soy sauce, chili powder, pepper, as well as white vinegar and sugar all in a bowl, mixing to make the sauce, cut the taro head in a plastic box, pour the sauce into the plastic box, sealed, directly into the refrigerator marinade, a week later, the pickled taro head can be flavored and to take out directly to eat.

Pickling method two

1, pickling taro head can also be prepared two kilograms of taro head, one kilogram of sweet noodle sauce, 500 grams of soy sauce and 200 grams of sugar and five grams of pepper, and then finally prepare the right amount of salt.

2, the ready taro head after washing, sunshine in the sun, sunshine into half-dry and then put into the container, add the right amount of salt and water marinade. After 20 days, the pickled ginger from the brine out of the drying 2 to 3 days.

3, the pickled taro head collection, and then the sweet noodle sauce and soy sauce and sugar and peppercorns together, put the sun-dried taro head in the sauce in the good marinade, about ten days or so, the taro head can be flavored, then take out to eat the sauce is rich and particularly tasty, can be appetizing as well as under the meal, can make people appetite.