Wrap melons in meat paste and embed crucian carp

I believe many people have eaten and know how to make meat-embedded crucian carp, but the meat-embedded crucian carp in my hometown is different---
Just because he mixed "wrapped melons" into the meat filling.
What is wrapped melons? -- It is a melon marinated with sweet flour sauce. (A melon specially used to pickle pickled melons. It looks like a cucumber, but it is much bigger. It is not delicious when boiled, so it can only be pickled.)
In fact, not many people know about this practice. This practice is very ancient. In the past, only large families would do this.
Nowadays, many "farm dishes" in Qidong include carp embedded with meat, but there are no melons.

Recipe Recommendations

crucian carp art. 1
lean pork 50 grams
onion appropriate amount
Jiang appropriate amount
garlic appropriate amount
chili appropriate amount
starch appropriate amount
pepper appropriate amount
salt appropriate amount
sugar appropriate amount
cooking wine appropriate amount
vinegar appropriate amount
soy sauce appropriate amount
chicken essence appropriate amount

salty and fresh
cook
ten minutes
ordinary

Steps for Wrap melons in meat paste and embed crucian carp

Prepare: Remove scales, gills and belly of crucian carp, wash, wash and chop pork, wrap melons and remove seeds, wash and chop.

Mix the meat paste, wrap the melons, and stir well with salt, cooking wine, chicken essence, shredded ginger, chopped green onion, and starch.

Stuff it into the carp belly.

Pat the crucian carp with starch on both sides, put it in the pan and fry until golden brown.

Add cooking wine to remove the fishy smell, add appropriate amount of water, add sugar, ginger, garlic, and pepper.

Add soy sauce and vinegar, bring to a boil over high heat, and cook for 12 minutes over medium heat.

Add salt and cook for 2 minutes over medium heat.

Add chicken essence, pepper powder, and spring onion.

Let's wrap the melon meat and embed the crucian carp.