(1) The first puffer fish to eat is the puffer fish cultured in Jiangsu and Zhejiang, which is not only less toxic, but also plump. Moreover, live fish is necessary. Dead puffer fish is not only toxic, but also difficult to deal with, because tetrodotoxin is mainly found in eyes, blood, ovaries, liver and other parts. Fish is non-toxic, but the fish is dead, the meat quality is polluted, and the umami taste has changed.
(2) When killing fish, the most important thing is to put a basin of clear water first, then put water on the tap constantly, put the puffer fish on the plate, cut off the fish's eyes with scissors first, and then cut off the shark fins on both sides of the fish. Then cut open the belly of the fish with scissors (at this time, the blood of the fish will not stop flowing, and the tap water will not stop), scrape off the internal organs of the fish, and there is a horizontal bone near the tail of the fish to be cut off, then turn the skin over the back of the fish, remove the fat from the skin, drain the blood, and expose the white fish body. Float the finished puffer fish in clear water for more than 20 minutes (without stopping running water) to complete the first step. The liver of puffer fish can also be eaten, but it needs to be rinsed for more than three hours (without stopping running water) to eat. It smells a little cloudy. Fried eggs are also ok.
(3) Cooking (puffer fish sashimi, grilled puffer fish with abalone sauce, puffer fish with white sauce)
Here are the puffer fish with white sauce cooked by most chefs.
Put ginger and onion in the pot, add a little Venus rose dew, and then add the soup cooked by lean meat and old hen. Cook together. Pour into the casserole and simmer for about half an hour. Then collect the juice until the soup is a little gelatinous and seasoned. The meat is smooth, the soup is thick, white and delicious, which can be compared with the best thick soup wings.