Ingredients: 500g of soybean and 3kg of watermelon.

Accessories: aniseed, sweet noodle sauce, sugar, salt and liquor.

1 First advance 12 hours, soak the soybeans first. Then cook, the worse the better.

2. Turn on a small fire and stir-fry the aniseed. After frying, take out fennel, then add soybean and turn to medium heat. Be careful when you put it, so as not to burn it.

3. Add the prepared watermelon. At this time, it takes about an hour to cook. Just use a small fire instead of a big fire. Stir-fry more during the period to prevent the pan from sticking.

4. To cook in this state, you can add 3 tablespoons of sweet noodle sauce, 2 tablespoons of salt, 1 tablespoon of sugar and a proper amount of white wine. The spoon is a hot pot spoon.

5. After adding too much material, turn it over constantly to prevent the pan from sticking, prevent the pan from sticking, and prevent the pan from sticking. Important things, say it three times. Continue to simmer.

6. In this state, you can turn off the fire. Soybean watermelon edible oil has obvious stratification. When you see this state, don't continue cooking, or you will be too burnt to eat.

7. When storing watermelon sauce, be sure to seal it with boiling oil, so as to isolate the air and preserve it for a long time.

If you like peppers, you can also add some fresh red peppers and shredded ginger. This oil needs to be stored for a little longer. Add more oil when eating, and fried noodles are a good choice.