No. There is a big airbag in the abdomen of the abalone, and the scales on the body surface have become long hard spines, most of which live in tropical offshore areas; The puffer fish is a general term for the fishes of the genus fugu, which belongs to the family fugidae. Its body is bare without scales or covered with spiny scales, with one dorsal fin and no spines.

Braised puffer fish practice: the puffer fish is cut and processed, and the lard, onion, garlic and liver burst into fragrance under the hot pot. Add the puffer fish and fry until the fish turns white. The purpose of frying until the fish turns white is to make the puffer fish soup more thick and shiny. Add beer, special braised puffer fish sauce, rice vinegar, fresh soup, salt and simmer for about 10 minute, add ginger and simmer for about 10 minute, then add puffer fish skin and simmer for about 10 minute to collect juice, take it out of the pan and put it on a plate. The cabbage is boiled with oil and salt to decorate puffer fish.

Method of frying puffer fish pieces: the puffer fish is broken down into three parts, with upper meat, bones and lower meat for later use. Cut into small pieces, marinate with wine, soy sauce and pepper for more than 30 minutes, and then lightly wrap with dry starch for later use. When curing puffer fish pieces, stir with flour+egg yolk+salt to form a sticky paste. The oil pan is filled with oil and heated, and a little batter is put in the pan. If it floats immediately, it proves that the oil temperature has reached. Wrap the marinated puffer fish pieces in batter, fry them in an oil pan until they float and turn golden, then pick them up, drain the oil and put them on a plate.

Stewed puffer fish with pig's trotters: the puffer fish should be cleaned. Saute ginger and garlic in the pot. Pour in puffer fish, add sugar and salt, add soy sauce and cooking wine and stew for half an hour.