2, practice: (1) soybeans with water a night in advance to soak 12 hours or so, will be completely soaked, and then put into the pot, add the right amount of water did not exceed the soybeans, the soybeans to cook rotten, cooking surface, cooking soybeans is most likely to overflow the pot, the side of the pot do not leave the person, the big fire boil, take the lid off the pot, turn to medium-low heat slow cooking, about 20 minutes or so, cook until the soybeans with the hands of a pinch that is crushed on the can be, cooked soybeans, fish out and control the water. Take a relatively sweet watermelon cut in half, with a spoon to dig out the flesh of the watermelon into a bowl for spare, the higher the sweetness of the watermelon to make the watermelon sauce taste better, watermelon pieces do not dig too big. The first thing you need to do is to cut the ginger into pieces, and then cut the scallions into small pieces.
(2) add the right amount of oil in the pot, open a small fire into the pepper, sesame, cinnamon, and dried chili and other spices, stir fry after the flavor and then pour into the onion, ginger and continue to stir fry, stir fry again after the next soybeans, soybean oil in the pot is not more than the soybeans can be excess oil can be sung, add 2 spoons of soybean paste and 2 spoons of soybean sauce, continue to stir fry red oil and then poured into the flesh of the watermelon, I was according to the proportion of 1 catty soybeans 4 catty watermelon, tossed evenly, and then poured into the flesh of the watermelon. The proportion added, tossed evenly, open medium heat and cook for about 40 minutes, during which time you have to turn over a few times to prevent sticky pots and pans.
(3) forty minutes later, add 1 spoon salt, 1 spoon sugar, seasoning can be added according to their own preferences, like what you can add what, add seasoning with a spatula and keep stirring, this time is particularly easy to stick to the pot, cook to soybean watermelon sauce into a sauce of red, the surface of the bleached layer of oil can be evaporated after the excess water, add a little bit of white wine before leaving the pot, the sauce is rich.