1. Material: half a slice of watermelon peel, two or three cloves of garlic, half a slice of ginger, proper amount of salt, and three or four dried peppers.

2. Accessories: soy sauce 1 spoon, oil consumption 1 spoon, balsamic vinegar 1 spoon.

3. Half a watermelon scraped off the red melon.

4. Then cut off the green skin and cut it into strips.

5, and then put it in the sun, the sun will wrinkle the surface, and the water content of the melon skin is large. You should get more sunshine, of course, you can't get a melon.

6. Put the sun-dried melon skin into a large bowl and put a proper amount of salt. Don't put more, because there is not much water in the melon skin and there is no excess juice to throw away.

7. Squeeze with water several times, which will help to get salty taste faster. Set aside and marinate for more than an hour.

8. While waiting for curing, start making pouring juice, cut ginger and garlic cloves, cut dried peppers or millet peppers into circles, pour in balsamic vinegar and soy sauce, stir well with oil and let stand for a while.

9. Pour the pickled watermelon peel into the pouring juice, then pour in the sesame oil and stir well. A plate of cold watermelon skin is ready. It tastes sour, crisp and chewy. It is not only an appetizer in summer, but also a greasy side dish in every season.