Pickled Shredded Taro

Pickled Shredded Taro

　　Pickled Shredded Taro:

　　 Pickled shredded taro includes pickled shredded potato, pickled shredded sweet potato, pickled shredded taro, etc. These types of pickled dishes were originally served alongside pickled chili residue to help reduce the spiciness of the chili (Guizhou is known for having both spicy Zunyi chilies and fragrant Huaxi chilies). In recent years, they have evolved into standalone dishes. The preparation method is as follows: shred 2 kilograms of fresh taro, stir-fry 2 kilograms of indica rice and 500 grams of glutinous rice until fragrant, then grind them into a fine powder. Mix in an appropriate amount of salt for seasoning. Stuff the mixture into a jar, seal it with straw or bamboo leaves, and invert the jar. Let it ferment for 3–10 days before serving. It can be steamed and eaten directly or stir-fried after steaming.