(1) The first puffer fish to eat is the puffer fish cultured in Jiangsu and Zhejiang, which is not only low in toxicity, but also full in size. And live fish is definitely necessary. Dead puffer fish is not only toxic, but also difficult to deal with, because the toxins of puffer fish are mainly in the eyes, blood, ovaries, liver and other parts, and the fish is nontoxic, but when the fish dies, the meat quality is polluted and the taste has changed.
(2) When killing fish, the most important thing is to put a basin of clear water first, and then continuously drain water from the faucet. Put the puffer fish on a plate, first cut off the fish's eyes with scissors, and then cut off the shark fins on both sides of the fish. Then cut open the fish's stomach with scissors (at this time, the fish's blood will not stop flowing, and the tap water will not stop), and scrape off the fish's internal organs. There is a cross bone near the tail of the fish that needs to be cut off, and then the skin on the back of the fish will turn into a snow-white fish body. The first step is to float the finished puffer fish in clear water for more than 20 minutes (without stopping running water). The liver of puffer fish can also be eaten, but it needs to be rinsed in water for more than three hours (don't stop running water) to eat. It smells a little cloudy. Fried eggs are also ok.
(3) Cooking (puffer fish sashimi, grilled puffer fish with abalone sauce, puffer fish with white sauce)
Here are the puffer fish with white sauce cooked by most chefs.
Take a pot of ginger onion, add a little Venus Rose Dew, and then add the soup cooked by lean meat and old hen. Cook together. Pour into the casserole and simmer for about half an hour. Then collect the juice until the soup is a little gelatinous and seasoned. The meat is smooth, the soup is thick, white and delicious, which can be compared with the best thick soup wings.