Melon peel vinegar

First wash off the salting on the dried melon skin with clear water, cut the melon skin into sections, and start soaking in clear water. Don't get oily gas in the water during the soaking process, otherwise the melon skin will rot. Change the water once or twice a day and soak it for three consecutive days. The melon skin is very salty and must be soaked until it has no taste.

Then cut the melon skin into evenly divided sections, remove the seeds inside, wash and drain for later use. Buy back the best local yellow pork ginger, peel the skin, and cut into thick slices for later use.

Use this candy bar

Wash the iron pan, heat the water in the pan to dryness, pour the peanut oil in, add the drained melon skins and topaz ginger into the pan and stir fry for later use, and then boil the pork belly (or pig's trotters) in water for ten minutes. Remove it for later use. Pour the red vinegar into the casserole. After boiling over high heat, put the borneol sugar into the red vinegar. After the sugar is melted, add the melon skin, yellow pork ginger, and pork belly (or pig's trotters). After boiling, continue to simmer slowly over low heat. For about two hours, turn off the heat.

After a few hours, reopen the fire and boil the melon-skin vinegar to a boil and it is ready to eat. During the boiling process, since vinegar is used, do not use iron or aluminum pots to avoid producing bad chemicals.