How to make Henan watermelon soybeans

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  1.Prepare about a pound of soybeans to soak to control dryness and moisture for later use

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  2. Chop the onions, ginger and garlic (I forgot to buy the onions and used garlic instead), star anise, cinnamon, bay leaves, fennel, Sichuan peppercorns, and myself Add some pepper to see how you like

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  3.Put the green and red peppers the way you like Cut and set aside

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  4. Prepare a watermelon of about 3 pounds, remove the skin and leave the flesh.Cut into pieces and set aside

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  5. Heat the pot and add oil

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  6.After the oil is heated and the water is released, fry the soybeans over low heat until golden and floating

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  7. Fry the soybeans until golden and take them out, leaving as much frying ingredients as the soybeans

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  8.Put the previously prepared auxiliary ingredients in oil and slowly fry until the auxiliary ingredients change color (a little brown and black) Take out the auxiliary ingredients (take them out to avoid eating the seasonings)

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  9.Both sauces are fine.I personally like sweet noodle sauce, but I don’t have much sweet noodle sauce at home, so I asked my sister to buy it.She bought doubanjiang

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  10.After removing the auxiliary ingredients, add the previously fried soybeans, watermelon, green and red peppers and simmer slowly

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  11. Boil for about 20 minutes and put the bean paste or sweet noodle sauce in.(If it is sweet noodle sauce, you can put a small bottle.If it is doubanjiang, you can use half a bottle.Yes)

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  12. When cooking until thick, stir constantly to avoid burning the pot.At the bottom, put about 100 grams of salt, an appropriate amount of white wine, a little light soy sauce and stir evenly

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  13.Cook until the watermelon is almost gone.Reduce the juice over medium-high heat and put it in a container when it cools.When eating, you can add some sesame oil and millet to taste.

• 14.The finished product is cooked