Sliced fish with melon and ginger

"Shredded fish with melon and ginger" is a traditional dish in Jiangsu province, and it is as famous as "shredded pork with melon and ginger" in summer season. It is made of herring or mandarin fish as the main material, with pickles, ginger and other accessories, fresh and salty. Some scholars in the Qing Dynasty highly praised it. Yuan Mei, a famous person in the Qing Dynasty, introduced the cooking methods of some government officials who used melons and ginger to eat sturgeon. He said: "Yin Wen Duangong boasted that he was the best in treating sturgeon, but the stew was too ripe, which was rather heavy and turbid. However, in Suzhou, it is very good to eat fried squid slices at Down's, and its method is to slice oil cannons, add Shao wine and autumn oil (autumn oil, also known as mother oil). Soybeans are used as raw materials, with a little flour, cooked in water in a rainy day and fermented. Then add boiled salt water, put it in the tank together, put it in the open air, expose it to the sun for three days, and it will be exposed at night when it is sunny, and then roll it for 30 times, then roll it in the water, add seasoning from the pot, and reuse melon ginger and chopped green onion. " By the end of the Qing Dynasty and the beginning of the Republic of China, dishes such as "shredded fish with melon and ginger" and "chicken with melon and ginger" were also popular all over Jiangsu.
Reprinted with attribution： https://cnlocality.com/(Chinese Specialty Products)