Braised puffer fish is a famous dish of Han nationality in Jiangsu. Fresh and sweet, the meat is fat and tender, and the juice is thick and mellow. Take out all the eyes, viscera and gills of the puffer fish, and wash the blood strictly until it is clear. Heat a wok, add oil, onion and ginger slices, stir-fry puffer fish, pork belly and fresh bamboo shoots, burn Shao wine, add soy sauce and white sugar, add the paste soup made of mussels, ham, crab oil, hens and pork belly, add shrimp and salt, bring to a boil with high fire, and stew with low fire until it thickens.