1. First, clean the celery, remove the leaves and roots of the celery, and cut it into small sections; peel the carrots and cut them into small dices; put the cut celery and carrots in a basin, and add a teaspoon of Mix salt and a teaspoon of sugar evenly and marinate for about 1 hour to remove the moisture from the celery. During the marinating period, stir several times to allow the salt to fully penetrate into the celery. Celery leaves also have relatively high nutritional value. They can be blanched and served cold, so don’t waste them.

2. After removing the water from the celery, control the excess water. If you want celery to be delicious and crispy, killing the water is a very important step. The water must be killed thoroughly and the water must be controlled dry.

3. Next, peel the garlic and cut into slices. Wash and cut the millet into small pieces and set aside.

4. Add 150g of mature vinegar, 150g of light soy sauce, 75g of white sugar and 75g of purified water into the bowl and stir evenly to completely dissolve the sugar. The ratio of this sauce must be mastered. The ratio between light soy sauce, mature vinegar, white sugar and purified water is 2:2:1:1. Because the light soy sauce itself is relatively salty, there is no need to add salt here.

5. Pour the prepared sauce, garlic slices, and spicy millet segments into a basin, and stir evenly with the celery.

6. Finally, pour the celery and the juice into a crisper or sealed jar, store it in the refrigerator, and marinate for 12 hours before eating.