2. First cut the watermelon in half, take out half, first take out the pulp inside, pour it into a juicer, squeeze it into juice and put it into a glass for later use.

3. Then, dig out the excess watermelon pulp until the white peel is exposed, as shown in the above picture.

4. Pour the squeezed watermelon juice into a clean pot, and at the same time filter out the excess residue with a strainer. Then, add 1 spoon of white sugar and 50g of white bean jelly.

5. Then, turn on a small fire and boil, constantly stirring with a spoon in the middle to prevent uneven condensation of juice. Boil until it is slightly sticky, put it in a bowl, and when it is completely cooled, pour it into the prepared watermelon shell.

6. Finally, put the completely cool watermelon skin in the refrigerator, refrigerate it until it solidifies, then take it out, cut it, and you can eat it. The watermelon is frozen.