The puffer fish meat detoxification and its processing and consumption (1) fresh meat peeled, washed with water to remove inclusions, be sure to wash, such as when the salt collection, it is necessary to desalination, plus 1 to 2 times the water immersed in the tank 6-7h (summer temperatures should not be immersed in too long a period of time, so as not to affect the quality), change the water a few times, fished out and peeled off the skin of the fish (skin drying for the production of gum). (2) cut into pieces, peel the skin off the fish cut into pieces of meat, washed and spread on the bamboo curtain, dripping water. (3) Seasoning: a. Preparation of flavored liquid, according to the market brine braised ingredients habit, with five spices, pepper, wine, sugar, monosodium glutamate, onion, garlic, etc., add the appropriate amount of soy sauce and water to prepare flavored liquid, boiling the appropriate amount of meat oil or cooking oil is better, such as processing curry fish with curry powder. b. Fish pieces in wire baskets, submerged in flavored liquid boiled for 15-20min, so that the flavored liquid is fully infiltrated into the meat, take the top of the Drip off the liquid that is. c. Detoxification: the seasoned fish pieces mounted on a square porcelain plate, and then discharged one by one in the high-pressure steam sterilizer, heating sterilization, sterilization 20 ~ 80 ~ 15min / 120 ℃, pour out some of the brine juice, that is, braised fish or curry fish. d. Toxicity test: by the white rats, dogs after rearing without mutation. For the cafeteria small batch consumption, no toxicity accidents were found, fully meet the purpose of consumption.