The puffer fish is tender and delicious, chewed carefully and tastes surprisingly delicious. The taste buds on the tip of the tongue are mobilized to taste in the mouth, and the taste, smell and vision are all out of order for a while, and they are speechless.
First, put the pot on the fire to dry. Pour in half a catty of crude oil after black smoke. After the oil is burned for a minute or two, it will smoke, and the cooked oil in the pot will have to be poured out. Put the pot aside and cool it to about 50 degrees, then put it on the fire to dry. When it burns to 100℃ and emits black smoke, pour in crude oil, add ginger slices and onion slices and stir-fry until 120℃, then pour out the oil and onion ginger slices in the pot and let the pot cool to 50℃. Repeatedly, just to make this puffer fish delicious to the extreme.
Then put the pot on the fire, and when it reaches 100 degrees, it will start to emit black smoke, so that the puffer fish killed in advance can be put into the pot. After about half a minute, turn the fish over, wait for another 30 seconds, and then turn the fire to the maximum. Pour 3-5 kg 100 degree boiling water, cover the lid, simmer for 3-5 minutes, and then simmer for 3 hours. When it is almost cooked, just add the right amount of salt and the original puffer fish soup will be stewed.