The practice of sweet and sour puffer fish meat introduces the cuisine and its function in detail: home menu taste: sweet and sour technology: fried sweet and sour puffer fish meat production material: main ingredient: processed peeled puffer fish meat 200 grams. Accessories: coriander leaves 25g. Seasoning: sugar 30g, balsamic vinegar 25g, ginger rice 5g, minced garlic 10g, chopped green onion 15g, Shaoxing wine 20g, soy sauce 3g, refined salt 3g, pepper noodles 1g, monosodium glutamate 2g, egg 1g, dried starch 50g, soup. The characteristics of sweet and sour puffer fish meat are: sweet and sour, salty and light, and the juice is yellow tea. Teach you how to make sweet and sour puffer fish meat, and how to make sweet and sour puffer fish meat 1. Cut the washed puffer fish meat into strips with a length of 5cm and a width of 0.7cm, wash it with clear water, drain the water, dry it, put it in a bowl, add Shaoxing wine 1 0g, refined salt10g, and pepper noodles 0.5g, and mix well for pickling. Knock the egg mixture into a bowl, pump it evenly, and add dry starch to make an egg powder paste. Add the marinated fish sticks and mix well to make a paste. Mix sugar, soy sauce, salt, monosodium glutamate, pepper, soup and wet starch into juice. 2. Cook the pot, add peanut oil and burn it to 50% heat. Add the pasted fish strips one by one, fry them and pick them up. When the oil temperature rises to 70% heat, add the fried fish sticks, fry them to the skin, and drain the oil with a colander. Quickly adjust the fire in the pan, add 10g ginger rice, garlic and chopped green onion to stir fry, burn Shao wine, pour in bowl juice, stir fry until it becomes thick, add balsamic vinegar, add 10g hot peanut oil, stir fry until big bubbles, add fried fish sticks and the remaining chopped green onion, stir fry well, put in a plate, and wrap with chopped green onion. Tip: The puffer fish is a highly toxic fish. There are many kinds, with different toxicity, and some are not edible at all. The most commonly eaten is the "tiger puffer fish" with less toxicity and tiger skin patterns on the skin. The processing requirements of puffer fish are very high. The processing process is as follows: first, all the fins are cut off, then the head of the puffer fish is cut off from the lower part of the gill, the internal organs are removed, the blood stains are washed, the skin of the fish is peeled off from both sides of the fish, and the back is divided into two parts, and each piece is full of thorns and tendons, so that the fish is cleaned. Rinse slowly with clear water for 4-5 hours, and then use it after draining. The fish that make sashimi should be dried with a dry cloth, wrapped with plastic wrap and put into the freezer for later use. )