将鲜头去根 ,洗净晾干 ,按３∶１的比例同法备好红辣椒 ,将头和辣椒用刀剁碎拌匀 ,每５００ｇ加食盐２５ｇ,依个人口味加入适量食糖、花椒、米酒 ,拌匀装罐 ,腌制１周即可食用。有条件的可将拌匀的头和辣椒于舂臼中杵后再装罐 ,杵过的头立即可食酸辣藠头的加工与贮存@ Will be fresh head to the root, wash and dry, according to the ratio of 3: 1 prepared with the red pepper, chopped head and pepper chopped mix, add salt, 500g per 500g, add appropriate amount of sugar according to personal taste, Pepper, rice wine, mix well canned, marinated for 1 week to eat. Conditional can be mixed head and pepper in mortar and pestle mortar and then canned, pestle past the nipple head immediately available hot and sour pork processing and storage @