For watermelon Cuiyi, choose the green-skin variety, wash the melon, use a planer to peel off the waxy cyan skin of the skin, and dry it in the sun, which is the watermelon Cuiyi (or watermelon green). It is sweet and cool in nature and can be decoctioned instead of tea. It can treat diseases such as thirst, edema, mouth and tongue sores, heat stroke, dry throat and sore throat, and persistent cough caused by dry climate in autumn and winter. Use thick-skinned watermelon sauce. After removing the green skin and pulp on the surface, wash the middle layer of melon skin, cut it into pieces, and grind it in a meat grinder (the hole diameter of the grinding plate is 9 cm to 11 cm). The granulated skin and meat are boiled and concentrated by adding sugar in time. Cooking process: 10 kilograms of watermelon rind and flesh, 15 kilograms of white sugar, 1.2 kilograms of starch syrup, 110 grams of onions, 72 grams of citric acid, 12 milligrams of lemon essence, and 0.5 grams of lemon yellow pigment. First mix granulated sugar with 65% to 72% sugar liquid, pour half of it into a stainless steel steam jacketed pot, then pour in the minced melon rind and meat, mix well, boil for 10 to 15 minutes, and then add the remaining sugar liquid and starch syrup. Add together, boil and concentrate until the soluble solids reach 69% to 70%, add the dissolved and filtered onion liquid, continue to cook for 5 to 10 minutes, until the soluble solids reach 67% to 68%, add citric acid , pigments and flavors, mix thoroughly and take out of the pot, quickly put it into a four-turn glass jar, tighten the lid while it is hot, and then sterilize it in hot water at 80°C to 85°C for 12 minutes, take it out and store it at 60°C , 40℃ hot water and cool them in sequence for 10 minutes each, which is the bottled watermelon jam.