The reason why so many men died is simple: puffer fish is poisonous. The puffer fish meat contains less toxins, while the ovary, liver and blood all contain more toxins. But once the puffer fish died, the toxin began to penetrate into the meat.

So the processing of puffer fish is very strict. Each puffer fish needs to go through 30 procedures to detoxify, and it takes a skilled chef 20 minutes to complete it. Before eating puffer fish, fish out with a net bag, cut off the fins with a knife, cut off the fish mouth, gouge out the fish eyes, peel off the fish skin, then cut open the fish belly, take out the highly toxic viscera such as fish intestines, liver, ovaries and kidneys, and then cut the puffer fish meat into small pieces and put them in clean water to wash off the poisonous juice.

So eating puffer fish is a very high starting point. Therefore, the chef who makes puffer fish is very demanding, and his cooking skills must be superb. The puffer fish he makes must be delicious.

But puffer fish are not as delicious as rare ones because they are poisonous. Shark fin is very expensive, isn't it? But eating is also fame. When it comes to taste, if it is not exquisite, it is no different from the taste of fans.

Eating puffer fish means eating a feeling. Say "I've eaten puffer fish" in the future, it's better to taste it. You got it?

First, fresh puffer fish is selected, sewed along the middle of mandibular teeth to the anus for operation, and the viscera, air bags and fish gills are taken out, and the congestion at the junction of the spine and the head is washed clean; Then remove the brain, outer membrane and spine from beginning to end, then puncture the eyes to squeeze out the liquid inside, and then wash the blood and dirty things of the whole puffer fish with clear water until there is no different color in the water. The method of sweet and sour puffer fish meat introduces the dishes and their functions in detail: home-cooked recipes

Taste: sweet and sour technology: explosions

Ingredients of sweet and sour puffer fish meat;

Ingredients: 200 grams of peeled puffer fish meat.

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.

Characteristics of sweet and sour puffer fish meat;

Sweet, sour and salty, and the juice is yellow tea.

Teach you how to make sweet and sour puffer fish meat, 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 1 0g Shaoxing wine,10g refined salt and 0.5g pepper noodles, mix well, and marinate10g. 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. )