1. Soak the soybeans for four or five hours.
2. Cooked. I like the harder taste for a shorter time, and I like the glutinous cooking time for a longer time.
3. Cook it, wash it, and control the water for later use.
4. The watermelon belt has two fingers thick flesh, and the outer skin pieces are washed.
5. Cut 0.5 to 0.8 cm in small pieces. Too thin is easy to fry, too thick is not easy to fry thoroughly.
6. Cut celery into two finger segments.
7. Cut millet peppers into circles for later use.
8. A bag of sweet noodle sauce.
9. Pepper, sesame pepper, green onion, ginger, garlic, dried red pepper, bay leaves, star anise.
10. Heat a little more oil.
11. Scallion, ginger, garlic, pepper, sesame pepper, bay leaf, star anise, and dried red pepper fry the aroma.
12. Add watermelon cubes.
13. Stir fry for 5 or 6 minutes.
14. Pour the sweet batter.
15. Stir fry for 5 or 6 minutes.
16. Pour the soybeans and stir fry a few times.
17. Add celery and millet pepper.
18. Appropriate amount of salt, light soy sauce, chicken essence (MSG can also be used) to taste.
19. Stir continuously to prevent the sweet noodle sauce from sticking to the bottom of the pan.
20. The water content of watermelon, the water content of celery, the sauce is a bit thin at this time. Stir fry all the time to allow part of the water to evaporate. This process lasts about ten minutes.
21. stir fry.
22. Stir fry π
23. The soup becomes a little thicker and the watermelon is translucent and the sauce is red. Turn off the heat and let cool. Put it in a glass crisper and keep it in the refrigerator. Use a clean spoon to scoop into a small dish when eating. Stored in the refrigerator for ten days and a half months, the sauce is still rich and flavorless.
24. Finished product.
25. Finished product.
26. Finished product.
Tips:1. It is recommended not to make too much at a time, it will become sour after a long time, and the sauce will still taste very positive after refrigerating for ten and a half months.
2. The oil should be increased or decreased according to the amount of ingredients, and the soy sauce should be slightly wider, so that the soy sauce will not dry, so it is better to preserve it.
3. Those who don't like spicy food can reduce the amount of millet pepper.
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