1. Ingredients: 500 grams of watermelon rind, 30 grams of refined salt.

2. When eating thick-skinned watermelon, clean the watermelon rind with water and then peel it. Use a knife to cut the watermelon skin and flesh into even strips.

3. The peeled watermelon meat contains water, so you need to cut it into slices of a certain thickness with a knife. After marinating with refined salt, some of the water content of the watermelon strips will be removed.

4. Sprinkle the prepared refined salt on the cut watermelon strips, turn it back and forth with your hands, and mix the refined salt and watermelon strips evenly, so that the salt can penetrate into the watermelon strips.

5. When grabbing watermelon strips with your hands, turn them from bottom to top, and soak each watermelon strip in refined salt, so that the watermelon strips will not rot easily.

6. The color of the watermelon strips mixed with refined salt is different from the color of the watermelon strips without refined salt, and the water in the watermelon rind is filtered out.

7. Use a small basin to place it on the mixed watermelon strips and simmer for one day before eating.