Half a catty of fresh puffer fish, magnolia flower and coriander each 10, a little onion, ginger and garlic, black fungus 10, an egg white, a little salt, monosodium glutamate, pepper and sesame oil.

working methods

1. Hold the head of the puffer fish with the left hand, with the abdomen facing up and the tail facing the right hand. The right-handed knife cuts obliquely along the navel of the fish and stops when it reaches the subcutaneous area of the back neck of the fish. Grab the fish head with one hand and the fish with the other, and tear off all the skins and internal organs of the fish head in the opposite direction. Then use a knife to remove the clean meat on both sides along the fishbone, and discard the remaining leftovers for safety reasons.

2. Soak the clean meat in flowing water with a blade until the blood in the fish is completely removed. After the fish is drained, marinate it with salt, monosodium glutamate and egg white, then grab it with starch and size it for later use.

3. Blanch Flos Magnoliae and Auricularia auricula with boiling water,

4. Put a little base oil in the pot, saute shallots, ginger and garlic slices, and then add water or broth to boil to remove foam.

5. First adjust the taste of the soup with salt, monosodium glutamate and pepper, and spread the fish fillets into the soup until the fish fillets turn white.

6. Immediately add the coriander section and add a little sesame oil to the pot.

skill

The poem "Eating Pufferfish" praises: "Spring buds are born in spring, and poplars fly on the spring shore. When puffer fish, it is not expensive to count fish and shrimp. "

Just remember: don't eat indiscriminately.