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1. Wash the tomatoes and set aside

2. Boil water in the pot, put in the washed tomatoes, and scald them! There are cracks on it, just 😄

3. The blanched tomatoes will be peeled off if you peel them a little bit! (Be careful of hot hands)

4. After peeling, crush the persimmons and boil them in a pot!

5. In the process of boiling, wash the green onions and chili, and chop them separately!

6. Take another pot, add flax oil to heat, add chopped green onions, and stir fry!

7. When the tomatoes are half boiled, add the fried shallots! (At this time, stir as much as possible and be careful to paste)

8. When it reaches one third, it's almost done

9. Add crushed pepper, salt, chicken essence, thirteen spices, MSG

10. After adding the chili, let it simmer for about five minutes 😄

11. When the persimmon sauce has been aired for more than 20 degrees, put it into the bottle! Wrap the mouth with plastic wrap and tie it with a string, be careful of running out of air! Let it cool completely and put it in the freezer

12. Persimmons in winter are expensive and tasteless! (The persimmon I bought yesterday was only 30 cents 💰)

Tips:

In the end, try not to leave the pot 😄The sauce is the easiest to paste