Step 1: Remove the red soil from watermelon peel and wash it in Tsing Yi for later use.

Step 2: cut the washed watermelon skin into 5 cm long and 5 mm wide filaments and put them on a plate for later use.

Step 3: Prepare chopped green onion, Jiang Mo, garlic, cooking wine, salt, monosodium glutamate, chicken essence, Chili oil and salad oil.

Step 4: Put the pot on the fire, pour a proper amount of salad oil, and when the oil temperature reaches 80%, add chopped green onion, Jiang Mo and garlic in turn, stir-fry until fragrant, and turn off the fire.

Step 5: Pour the sesame oil on the shredded watermelon.

Step 6: Add salt, monosodium glutamate and chicken essence, mix well and put in the refrigerator 1-2 hours.

Step 7: Take out the vegetables and add Chili oil to serve.

The characteristics of this dish: cool and delicious, salty and slightly spicy, suitable for relieving summer heat and appetizing.