This dish is made of puffer fish, because puffer fish itself contains toxins, and it is easy to poison people with a little carelessness. However, the puffer fish meat after tetrodotoxin removal is edible and tastes very delicious. In front of food, eating goods is not a stage fright. Judging from this angle, Su Dongpo is a complete gourmet.

First of all, I will tell you where the poison of puffer fish is, so that everyone can cook and enjoy it with peace of mind. The toxin of puffer fish is not in fish, but mainly in organs such as ovary and liver. These two organs are the main sites of toxins, and the second toxin is in the viscera, blood, gills, eyes and skin of puffer fish. Everyone will understand at a glance that although the toxin of puffer fish is not fish, how difficult it is to eat a normal and non-toxic puffer fish! First, you have to gut the puffer fish, then skin the puffer fish. Finally, you need to clean the blood of the puffer fish! This is why many people are poisoned, because it is difficult for ordinary people to clean up the toxin of puffer fish.

Next, I will introduce you to a method of braising puffer fish. The main ingredient is puffer fish, and the seasoning is onion, ginger, garlic, white wine, vegetable oil and salt. The first step: the puffer fish is slaughtered and cleaned (it must be poisoned); Step 2: put a proper amount of vegetable oil into the red-hot pot, add chives, ginger and garlic after the oil is hot and saute; Step 3, put the slaughtered puffer fish into a hot pot, add the broth, and then pour a small amount of white wine; Step 4, after the fire is boiled, simmer slowly until the puffer fish collects juice; The last step is to prepare bowls and chopsticks and enjoy this delicious food with huge risk factor.

In this world, generally rare poisonous foods are delicious, provided that you can handle them well.