The red gravy celery

In my hometown, there was a great deal of this red wreath sold in the 1960s and 1970s, sometimes with a carriage surrounded by a fence, which was pure, tasteful and cheap in the sea, a dollar that bought a few pounds, mixed and covered. It's rare, not true. It's okay to buy a little red wand today

Recipe Recommendations

Hongzhizi 1000g
parsley 6 pieces
garlic 3 petals
refined salt appropriate amount
MSG a little
sugar small amount
mature vinegar a spoonful
sesame oil

other
mix
ten minutes
ordinary

Steps for The red gravy celery

Red Zips are washed, boiled, no water

The pot

Open the pot, open the mouth and shine

Strip the meat out, wash the warm water over to the mud and put it in the plate. The celery cut, the boiled water boiled into the tar, the garlic paste added, the salt was adequate, the taste was small, a spoon of vinegar and a small amount of white sugar. It's dripping. Come on

Well, it's a nice blend。

Done