This dish is made of puffer fish, because puffer fish itself contains toxins, and it is easy to poison people with a little carelessness. However, the puffer fish meat after removing the toxin of puffer fish is edible and tastes very delicious. In front of food, there is no stage fright in eating goods. From this perspective, it can be judged that Su Dongpo is a full-fledged foodie.

First of all, I will tell you where the toxin of puffer fish is under the popular science, so that everyone can cook and enjoy with peace of mind. The toxin of puffer fish is not in fish, but mainly in organs such as ovary and liver. These two organs are the main locations where the toxin exists, and the second toxin is in the viscera, blood, gills, eyes and skin of puffer fish. Everyone will understand at a glance, although the toxin of puffer fish is not fish, but how difficult it is if you want to eat a normal, nontoxic puffer fish! First of all, you have to gut the puffer fish, then peel off the skin of the puffer fish, and finally, you need to clean the blood of the puffer fish! This is why many people are poisoned, because it is difficult for ordinary people to clean up the toxin of puffer fish.

Next, I'll introduce you to a method of Braised Puffer. The main ingredient is puffer fish, and the seasoning is onion, ginger, garlic, white wine, vegetable oil and salt. Step 1: Slaughter and clean the puffer fish (it must be detoxified as above); Step 2, put proper vegetable oil into the red-hot pot, heat the oil, and fry chives, ginger and garlic; Step 3, put the slaughtered puffer fish in the hot pot, add the broth, and then pour a small amount of white wine; Step 4, after the fire is boiled, use slow fire to stew slowly until the puffer fish collects juice; The last step is to prepare bowls and chopsticks and enjoy this delicious food with a huge risk factor.

In this world, generally rare and poisonous foods are delicious, provided that you can handle them well.