The first method: stir-fry ginger, raw onion, green pepper and onion with proper amount of oil, then add water, hawthorn slices and tomatoes to boil. After about 20 minutes, filter the residue with a fine cloth and a sieve bucket. Then, add sugar, soy sauce, edible rose pigment, and finally add white vinegar, and then roll it slightly on the fire.

The second method: stir-fry onion, celery, carrot, Sydney, garlic and clove with vegetable oil, add water, add hawthorn, fragrant leaves and pepper, and cook until soft and rotten, so that the flavor substances and nutrients in the raw materials are fully dissolved in water, and the filter residue becomes the basic juice. Then add tomato sauce, spicy soy sauce, rose wine and sucrose salt to Wang Ji juice, and boil it over high fire to make it a whole. After cooling, add white vinegar and garlic.

The third method: when the pot is hot, put a little oil, pour tomato sauce, add half a spoonful of sugar, half a spoonful of vinegar, half a spoonful of water, a little salt, and pour a little hot oil after bubbling.