Two puffer fish from the Yangtze River, green onions, ginger, garlic, secret soy sauce or soy sauce, salad oil, purified water. Cut the liver into 0.5-centimeter-thick slices, rinse and set aside; slice the ginger. One must be able to correctly identify the type of puffer fish. There are dozens of common types of puffer fish, with different toxin contents in different varieties, at different times and in different parts of the fish; one must be able to slaughter and dispose of the internal organs correctly. The correct slaughtering technique is based on ensuring the thorough removal of the viscera of the puffer fish and the complete discharge of congested blood.

Must be familiar with the comprehensive and strict sanitary management system for puffer fish, must be professionally trained, and obtain certificates issued by health supervision departments at or above the provincial level; put the cleaned puffer fish into the pot and arrange them neatly. Boil for 5 minutes, then change to low heat for 15 minutes. Add secret sauce, green onion, ginger, garlic and fish skin and cook for another 7 minutes. The most toxic part of the puffer fish's body is not its liver, but its kidneys, which are small but can easily kill a cow. In addition to the kidneys, the pufferfish's eyes, blood and liver also contain toxins.

Of all the parts, the liver is the most delicious. When dealing with blowfish, besides washing the blood out of the liver, you have to fish out the cooked fish and put it in a container, then cook it over a fire for 3 minutes to collect the juices until the broth thickens. Puffer fish has high nutritional value, in which protein, unsaturated fatty acids, DHA, EPA and other nutrients are extremely rich, while the fat content is very low, with the efficacy of dispelling cold, removing dampness, lowering blood pressure, etc. It is also effective in the treatment of lumbar and leg pains, and in the restoration of qi and blood.

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