Seasoning: tender meat powder 5g, dried red pepper 30g, material A (salt and monosodium glutamate 10g, egg white 15g), secret spicy oil 1kg, and material B (salt and monosodium glutamate 5g).
Making:
1. The puffer fish is slaughtered and cleaned, and the puffer fish meat is removed, and made into the same slices as the puffer fish sashimi, and washed with running water for more than 30 minutes.
2. Take a small pot, add tender meat powder and puffer fish slices, pour clear water into puffer fish slices, ferment naturally for 30 minutes, rinse off the alkaline taste of puffer fish slices with clear water, and then dry the water with a dry towel.
3. Stir the puffer fish meat with material A, put it in hot water at 80℃, simmer for 5 seconds, and remove it to control the water; Put yuba in boiling water, add material B and blanch thoroughly. Take out the cucumber and put it at the bottom of the big bowl, and put the puffer fish meat on it.
4. put spicy oil in the pot. When it is 30% hot, add dried red pepper, simmer until fragrant, put pepper on puffer fish meat, and add spicy oil into the tank. The oil bottle is served with puffer fish meat. After serving, the waiter will pour spicy oil on the puffer fish slices.