Two Yangtze puffer fish, onion, ginger, garlic, secret soy sauce or soy sauce, salad oil and purified water. Cut the fish liver into 0.5 cm thick slices and wash them for later use; Sliced ginger. Must be able to correctly identify the species of puffer fish. There are dozens of common puffer fish, and the toxin content of different species, different periods and different parts is different; Must have the ability to slaughter and dispose of internal organs correctly. The correct slaughter technology is based on ensuring that the internal organs of puffer fish are completely removed and the congestion is completely discharged.

Must be familiar with the comprehensive and strict puffer fish health management system, must undergo professional training and obtain the certificate issued by the health supervision department at or above the provincial level; Put the washed puffer fish into the pot and put it in order. After burning for 5 minutes, turn to low heat 15 minutes. Add the secret sauce, onion, ginger, garlic and fish skin and cook for another 7 minutes. The most poisonous part of puffer fish is not the liver, but the kidney. It's not big, but it can easily kill a cow. In addition to the kidneys, the eyes, blood and liver of puffer fish also contain toxins.

Of all the parts, the liver is the most delicious. When dealing with puffer fish, in addition to cleaning the blood in the liver, the cooked fish should be taken out and put into a container, and then burned for 3 minutes to collect the juice until the soup becomes thick. The puffer fish has high nutritional value, among which protein, unsaturated fatty acids, DHA, EPA and other nutrients are very rich, but the fat content is very low. It has the effects of dispelling cold, removing dampness and lowering blood pressure, and also has certain effects on treating lumbago and leg pain and restoring qi and blood.

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