1. Practice one. Ingredients: 160g dried puffer fish meat, 180g cabbage. Seasoning: moderate salt, moderate dry red pepper. Practice: dried puffer fish soaked and torn by hand into long strips. Put a moderate amount of oil in the pot, add ginger and sauté. Add puffer fish meat strips and stir-fry for a while and set aside. In a separate pot, when the oil is hot, add the dried red pepper. Add shredded cabbage cut into inch pieces. When soft, add a few carrots. Add in the sautéed puffer fish meat strips, add salt soy sauce and vinegar to taste. Add a little chives, sesame oil and stir fry well out of the pan.

2, practice two. Materials: 200 grams of dried puffer fish, 100 grams of pancetta. 100 grams of bok choy hearts. Seasonings: oyster sauce 5 grams, 5 grams of rock sugar, 10 grams of dark soy sauce, 5 grams of monosodium glutamate (MSG), green onion, ginger 10 grams each, 15 grams of cooking wine, salad oil 1 kg, 150 grams of soup. Dried puffer fish soaked in water for 1 hour to remove the salt flavor, cut into large pieces of mahjong, into the 70% hot oil pan over low heat frying into a golden brown fish out for use. Pork cut into mahjong-sized pieces, into the pot sautéed, add onion and ginger, cooking wine, add rock sugar, old soy sauce, oyster sauce, high-fire boil, change to low-fire burn 20 minutes, into the deep-fried dried puffer fish, and then turn to low-fire burn for 45 minutes, into the monosodium glutamate, high-fire collection of dry soup on the plate, blanching green cabbage around the side to be able to.

3, practice three. Puffer fish 2, soy 200g, 1 onion, garlic 5 to 6, a small piece of ginger, beer 1 listen. Practice: two or three hours in advance to soak the soybean standby. Peel the fish, cut a small slit in the tail of the treated fish and pull off the skin. Onion cut into sections, ginger slices, garlic to two heads, standby. Heat the oil in a pan, put half of the onion, ginger and garlic to sauté. When the onion, ginger and garlic are fragrant, put the fish into the pan and fry until golden brown on both sides. Pour in the beer and cook over medium-low heat for 15 minutes. Add the fish skin into the pot, sprinkle the soaked soybeans evenly into the pot, and simmer for 5 minutes. Fish out of the pot on a plate, high heat sauce, evenly dripping on the fish.