Watermelon

Soybeans

Steps

1

Recipe: one catty of soybeans, ten catty of watermelon, three taels of salt, half a bottle of sweet flour sauce, a small handful of star anise pepper each, half a catty of white wine, 165 grams of sugar. A catty of oil.

Step

2

Soybeans soak for a few hours, to be fully soaked.

Step

3

Dice the watermelon.

Step

4

Pepper, star anise put in the oil on low heat and fry fragrant.

Step

5

Fish out the large ingredients.

Step

6

Wrap the spices in a cloth.

Step

7

Strain out the oil from the dashi which is very fragrant.

Step

8

The oil is very hot at this point, so carefully add the watermelon piece by piece. Then pour in the soaked soybeans and bring to a boil over high heat.

Step

9

Put in the packet. Cook the main on medium heat for more than an hour.

Step

10

Put in the white wine, sweet noodle sauce, sugar, and salt and continue to cook on medium heat for more than an hour.

Step

11

When you see a layer of oil floating on the surface of the pot and it becomes red, the watermelon sauce is ready.

Step

12

When the sauce reaches this color, it should not be simmered any longer or it will turn black.

Step

13

For those who like spicy food, add chopped green onion and hang chili and slightly return to the pot to cook.

Step

14

Don't cook too much at once. Hang peppers will turn black overnight. It affects the color value.

Steps

15

Boiled sauce cold and cooled in a glass jar without the need to put in the refrigerator, can be naturally stored for a long time. The oil on the surface as long as the cover boiled beans, it will not go bad. So every time you take the sauce, remember to press the surface with a spoon so that the beans are fully immersed in the oil.

Steps

16

Eat!