1. First clean the puffer fish and bleed it, then cut off the fins, mouth, skin, eyes, cheeks and internal organs in turn for detoxification.

2. Head treatment, carcass treatment and edible part processing of fishbone treatment;

3. Finally, the blood, mucous membrane, mucus, subcutaneous tissue, fins, fish skin, fish mouth, fish eyes, fish gills and internal organs in the processing process are respectively put into "inedible" plates as inedible parts.

4. Soak the processed muscles, head, ribs and spine in clean water at 0℃ ~ 2℃ for 3 ~ 6 hours, during which the water is cleaned and changed (this step is very important, so be careful), and then put them into an "edible" plate as edible parts, and finish the post-processing in three times. This can remove tetrodotoxin and inedible parts to the maximum extent, and ensure the safety and hygiene of puffer fish processed products to the maximum extent. Pufferfish is delicious and poisonous, so it is best not to eat it without proper cleaning.