puffer fish:

If puffer fish is not handled properly, it can really kill people. It is often reported, but why do people eat it? Curious ingredients are there, but it is unusual to try it, because if puffer fish is refined by famous teachers, it tastes delicious and nutritious, but it depends on the refining level of professional chefs. My experience in cooking puffer fish for several years is as follows:

(1) The puffer fish that is first eaten is best cultivated in Jiangsu and Zhejiang, which is not only less toxic, but also plump. And must need live fish, dead puffer fish is not only difficult to deal with toxicity, because puffer fish toxins are mainly in the eyes, blood, ovaries, liver and other parts, fish meat is non-toxic, but the fish is dead, the meat quality is polluted, and the umami taste has changed.

(2) When killing fish, it is most important to put a basin of clear water first, and then keep putting water on the tap. Put puffer fish on the plate, cut off the fish's eyes with scissors first, and then cut off the shark's fins on both sides of the fish. Then use scissors to cut open the belly of the fish (at this time, the blood of the fish will not stop flowing, and tap water will not be parked), scrape the internal organs of the fish, and there is a horizontal bone near the fish tail to be cut off, then turn the fish skin over the back of the fish, remove the fat from the fish skin, drain the blood, and show the white fish body. Float the finished puffer fish in clear water for more than 2 minutes (without parking tap water) to complete the first step. The liver of puffer fish can also be eaten, but it needs to be rinsed for more than three hours (without parking tap water) before it can be eaten. It smells a little muddy. Fried eggs are also acceptable.

(3) Cooking (puffer fish sashimi, grilled puffer fish with abalone sauce, puffer fish with white sauce)

Here we introduce the puffer fish with white sauce made by most chefs.

Start the pot with ginger onion, add a little rose wine with Venus brand, then add the soup cooked with lean meat, old chicken and so on, boil it together, pour it into the casserole and change to slow fire, and put the processed puffer fish in a slow fire for about half an hour.