1. Dig out the watermelon flesh.
2. Cut the watermelon meat into strips for later use.
3. Peel off the cucumber and put it in a juice beaker. Take out an appropriate amount of water in 450 ml of water and add it to the glass.
4. Beat out the cucumber juice and filter to remove the residue.
5. Add xanthan gum to an appropriate amount of water (taken in 450 ml of water), pour it into a juice beaker, beat it evenly, and pour it into a non-stick pot.
6. As in step 5, beat the konjac gum and pour it into the pot.
7. Pour all the ingredients into the pot and cook while stirring. After boiling, simmer for about 2 minutes on low heat.
8. Pour into the empty watermelon, pour a pass of glue, and place a row of watermelon meat until it is full.
9. It can be cooled naturally, and it is better to keep it in the refrigerator for better taste. Cut into pieces and eat.
