How to detoxify puffer fish

Although puffer fish’s meat tastes particularly tender, as a poisonous creature, we need to process it before we can use it, because it is rich in Contains some neurotoxins. If not processed, it may poison the body and cause certain effects, and death may occur. There are no toxins in the pufferfish's flesh. The toxins contained in the pufferfish are mostly found in the pufferfish's internal organs, skin and blood. If we want to handle the pufferfish ourselves, we should cut open its abdomen and remove the internal organs. When digging out his internal organs, be sure to keep the water flowing and not rupture the internal organs.

If the internal organs are ruptured, their toxins may enter into the meat, which will also affect the taste to a certain extent. Be careful not to slip your hands during handling. Also, according to current practices, most People like to eat pufferfish with its offal. However, you must remember this when handling puffer fish. Its offal is not edible. After processing the pufferfish's internal organs, we drain its blood and then rinse it several times with clean water. During the process of rinsing with water, we can add a small amount of baking soda to clean it before putting it in Boil in boiling water for a period of time. For those who have never handled puffer fish, it is best not to handle puffer fish for the first time and should leave it to professionals.

How to cook puffer fish

It can be stewed with other things. It is very delicious and goes well with rice. You can also make it into soup and drink it. It is very nourishing and not difficult to make. First of all, you need to prepare the materials, a puffer fish, auxiliary ingredients such as white wine, salad oil, etc. Now, a lot of this fish on the market is frozen, so after buying it, you need to defrost it first. Wash them with clean water, and then add some salad oil to marinate them. Then put oil into the pot and stir-fry, first stir-fry the seasonings, when the aroma comes out, put the puffer fish in, stir-fry for a few minutes, add some boiling water and white wine, cook for 30 minutes, cook over high heat, when it boils, serve it When the soup thickens, turn down the heat. When making it, pay attention to its heat, not too high to avoid sticking to the pan. When it is cooked, add some salt and you can eat it. It is very delicious.

When purchasing, buy fresh ones with less spots, so they are less toxic and healthier. If there are many spots, it is generally not edible as it will be highly toxic. When making it, you can add some soybean paste, if not, you can also use vinegar instead. During treatment, all internal organs must be removed, especially the liver, where a lot of toxins are accumulated. You also need to remove the black film inside it and wash it several times with clean water to make it cleaner.

It can also be fried and eaten, which is also very delicious. First, process it, then put oil into the pot, fry some auxiliary ingredients first, and when the aroma comes out, put the puffer fish in and stir-fry for a few minutes. Add some water and soybean paste, cover the lid, simmer over high heat for 20 minutes, then simmer over low heat for 5 minutes. When the soup becomes thick, you can scoop it out and eat it. It is very delicious. When cooking, you can put some white rice in and observe whether it is poisonous. If it turns black, it is poisonous and must not be eaten. Generally, as long as its internal organs are cleaned, they are rarely poisonous.

The advantages and disadvantages of eating puffer fish

It is a warm thing that can be eaten regularly to remove rheumatism. It is also good for the spleen and stomach, can remove cold, lower blood pressure, etc. There is a lot of protein in it. If you eat it regularly, you can have better physical fitness, better immunity, and fewer illnesses. There is also a lot of calcium. Some teenagers can grow taller if they eat it.

It also has a good hangover effect. However, some bad puffer fish, or whose internal organs are not cleaned when handling them, are not good for the body. They can easily damage the nervous system and be poisoned.

How to make frozen pufferfish delicious

There are many ways to make it, it can be stewed or fried. Stir-frying is a more delicious method. First, after thawing it, clean the internal organs in the stomach, scrape off the scales, then wash it with water several times, then marinate it with salt for about 20 minutes. Then prepare some auxiliary ingredients such as ginger, garlic, soy sauce, etc., then put oil into the pot and stir-fry. Stir-fry the seasonings first. When the fragrance comes out, add the puffer fish. Fry one side until a little golden, then flip to the other side. When cooked, add some salt and serve. It is very delicious and goes well with rice.

The way to eat braised is also delicious. First of all, prepare an appropriate amount of fish; accessories such as soy sauce, salad oil, etc.

Then remove its internal organs, wash it, wash it several times, and then cut it into pieces, preferably 0.5 cm pieces. Just put oil into the pot and fry. When the aroma comes out, put the fish pieces in. When it changes color, add some salt, sugar, dark soy sauce, and some water and simmer for 30 minutes. When the soup thickens, it can be scooped out and eaten. It is very delicious. But when cooking, be careful to turn it frequently to avoid sticking to the pan. Although frozen pufferfish is delicious and nutritious, it cannot be eaten with other meats. It cannot be frozen for too long, as it will be eaten in 2 to 3 days; the longer it is frozen, the more serious its nutrients will be damaged. There will also be a lot of bacteria, and if you eat too much, it will be bad for your health.

What kind of oil is used for braised puffer fish

It can use many oils, such as salad oil, peanut oil, etc. Generally, different cooking methods can use different oils. When making sashimi, it is best to use olive oil, while when braised, peanut oil is used more. When cooking, pay attention to the heat. After boiling on high heat, turn to low heat. Do not keep using high heat, as it will easily burn out its moisture. Before cooking, you need to scald the fish skin with boiling water and clean it, so that it will taste healthier.