Pour the dried soybeans into a glass bowl and soak them in hot water for two hours to soften them. Then put it in a boiling steamer and steam it for half an hour. Then cut the watermelon, peel it and cut it into small pieces, remove the watermelon seeds and put it in a bowl. Slice ginger, shred onion, and put on a plate for later use. Then prepare some star anise, fragrant leaves and pepper, put them in water to wash off the dust on the surface, and then sieve them out with a sieve.
After the pan is controlled to dry, pour 500g of soybean oil, then put aniseed into the oil pan, then put onion and ginger slices into the pan, and boil the onion sesame oil. Boil all the spices, take them out and discard them, then take out one-third of the sesame oil and put it in a bowl for later use. When it's time to steam soybeans, take them out and put them in a bowl. Pour the watermelon meat into the oil pan and the soybeans into it. Add 150g sweet noodle sauce and 200g soy sauce, and simmer until the watermelon meat is completely melted and the water inside is dry. The whole process takes about half an hour. When the time comes, add one-third of the oil, cook for another ten minutes, add two spoonfuls of salt and a little high-alcohol liquor, which will enhance the flavor and extend the shelf life.