The puffer fish is a kind of fish with many common names, if you hear "bubble fish", "blowing belly fish" or "good fish" are the common names of puffer fish in different places, there is a kind of toxin in puffer fish, we can only eat the meat of puffer fish when we eat puffer fish. When we eat puffer fish, we can only eat the meat of the puffer fish. If the puffer fish has died for a long time, some toxins will seep into the meat. It is not recommended to eat it. Otherwise, the consequences of poisoning are very serious.

The puffer fish is a kind of fish food with rich nutrition, his body has a variety of trace elements, such as magnesium, sodium, zinc, and vitamins, calcium and iron. Eating puffer fish is not only to enjoy the flavor is mainly to absorb his nutrition, so that we eat more healthy.

Oil Crash Fugu

Creative: burning, stewing, sashimi fugu, we have long been tired of eating, the development of the fugu dish is based on the boiling fish innovation, taste is very special, and the use of the site of the oil rushing method into the dish, the aroma is full of flavor, it is definitely worth your time to try.

Raw materials: 1 cultured striped blowfish (weighing about 750 grams or more), 60 grams each of cucumber and soaked bean curd.

Seasoning: 5 grams of tenderizing powder, 30 grams of dried red chili, A material (salt, monosodium glutamate 10 grams each, 15 grams of egg white), secret spicy oil 1 kg, B material (salt, monosodium glutamate 5 grams each).

Production:

1, puffer fish slaughtered clean, pick off the puffer fish meat, into the same as the puffer fish sashimi as thin slices, with running water rinse more than 30 minutes.

2. Take a small pot, put in the tenderizing powder, puffer fish slice, pour water over the puffer fish slice, natural fermentation for 30 minutes, use water to wash away the alkali flavor of the puffer fish slice, and then use a dry towel to absorb the water.

3, puffer fish meat into the A material stirred to power, into the 80 ℃ of hot water, blanch 5 seconds over high heat, fish out of the water; bamboo into the boiling water, add B material blanched over high heat, take out with the cucumber into the bottom of a large bowl, the top of the puffer fish meat.

4, the pot into the spicy oil, burned to 30% hot, add dry red chili, simmer until fragrant, chili on the blowfish meat, spicy oil into the jar. The jar with oil and the blowfish meat are served together, and the waiter pours the spicy oil on the blowfish slices when they are served.

There are also many ways to cook puffer fish, at home we can also do puffer fish barbecued pork ribs, braised puffer fish, you can also fry puffer fish pieces. Pufferfish is flavorful and nutritious, and it is also good for some diseases, for example, it can strengthen the spleen, diuretic, and if you have high blood pressure, you can consume more puffer fish, which can help you lower your blood pressure.