Half a kilogram of live puffer fish, two tails, ten slices of yucca, coriander, green onion, ginger and garlic slices, ten slices of black fungus, an egg green, salt, monosodium glutamate, pepper, sesame oil

Practice

1. The left hand presses down on the head of the puffer fish, the abdomen upward, the tail in the direction of the right hand. With your right hand, cut diagonally along the umbilicus of the fish, stopping when the knife reaches the back of the neck under the skin. Grasp the head with one hand and hold the fish with the other, and tear off the head with the skin and guts in the opposite direction. Then run the knife along the bones of the fish and pick out the clean meat on both sides, discarding the rest of the scraps for safety reasons.

2. Get the net meat with a knife slice into pieces soaked in running water, until the blood in the fish meat clean. Drain the fish and marinate slightly with salt, monosodium glutamate and egg green, and then batter with cornstarch and set aside.

3. Blanch the yucca slices and fungus in boiling water,

4. Put a little bit of oil in the pan, sauté the slices of green onion, ginger and garlic, and then add water or stock to boil to remove the foam.

5. first with salt, monosodium glutamate, pepper will be soup seasoning taste, the fish slices scattered boil into the soup, to be fish slices roll color white is mature.

6. Then put in the parsley section, drip a little sesame oil on the pot.

Tips

The poem "Eating Puffer Fish" praises: "Dixie buds grow on the spring island, and poplar flowers fly on the spring bank. When the blowfish is in season, it is expensive not to count the fish and shrimp." Just remember: don't eat indiscriminately.