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How to kill puffer fish?
Cutting and Processing of Puffer "Oriental Dolphin" —— Li Shizhen Day in Ming Dynasty: Puffer "Farming is beneficial to people, but farming is harmful to people". Therefore, when cutting puffer fish, we must remove the toxic parts, and use special personnel, special places, special tools, professional cutting treatment and full-time cooking to ensure safety. 1. Use running water to remove dirt and mucus from puffer fish, and check and remove parasites with green, translucent or dark brown spots on the inside of pectoral fins. 2. Cut off the dorsal fin, pectoral fin and arm fin. 3.3 Scissors gently cut the abdominal skin from anus to head, and then cut the skin. 4. Cut the abdominal cavity along the anus to the mouth, cut it open, sort out the liver, ovary, fish eggs, intestine, stomach, sticky nest and fish white respectively, take out the spleen blood clot at the neck bone, and store the four parts in different containers respectively. 5. Cut the neck and coccyx, dig out the eyes and gills, and rinse the bleeding water. Rinse the skin with hot water. 6. The liver, ovary or mucus were stripped of blood tendons and capsules, and the rest were safely destroyed. The ovaries are dried and used alone. 7. After the initial processing is completed, professional puffer fish chefs must strictly check and accept before cooking. Special attention: In order to prevent cross-contamination, it is not recommended to do other work during the initial processing. After completion, rags, scissors, utensils, hands, floors, etc. should be cleaned and disinfected in time, and sewage should be flushed into the sewer to avoid overflowing everywhere to ensure safety and hygiene. The toxicity distribution characteristics of puffer fish are-1. Ovary and liver are the most toxic, followed by blood and intestine contents and skin, and muscle and testis are mostly weak or non-toxic. 2. The toxicity varies with seasons and reproductive age, and the same puffer fish is the most toxic during spawning. In case of egg sticking, egg wrapping, incomplete adhesion, egg asymmetry or egg scattering during cutting, the whole fish should be removed in time and the remaining waste should be destroyed. Braised puffer fish raw materials, 2 Yangtze puffer fish, about 1000g, 8 Chinese cabbages, 50g seasoning, 50g lard, 20g special puffer fish sauce, 50g beer, 250g fresh soup, 5g rice vinegar and 5g salt. Production, 1, puffer fish cutting as above. 2. Put lard, onion, garlic and liver in a hot pot. 3. Add puffer fish and fry until the fish turns white. 4. Then add beer, specially stewed puffer fish sauce, rice vinegar, fresh soup, salt, high fire for about 10 minutes, add ginger and cook over medium fire. Features, bright red color, rich fragrance, typical local characteristics. The main raw materials of related connection and special sauce are