The puffer fish is highly poisonous, but after processing, it can be eaten. The meat of puffer fish is fresh and smooth, without fishy taste. However, the puffer fish contains a kind of toxin that can paralyze the nerves, so if it is not handled well, it will make people poisoned. The puffer fish must be processed properly, or else it will cause food poisoning, and the processing method of puffer fish has the following points: First, the puffer fish removes the head, skin and intestinal miscellaneous First, the blowfish head, skin and intestinal miscellaneous, wash, cut into small pieces, add green onion, ginger, salt, yellow wine, pepper, monosodium glutamate, sesame oil, marinate for 10 minutes, and then add egg whites, starch mixing sizing, put into the hot oil pot, slide cooked. Second, puffer fish meat cut into small pieces, add egg white, dry starch, refined salt, monosodium glutamate, cooking wine and mix well. Third, add vegetable oil in the pan burned to 60% hot, into the blowfish block, fried to the crisp appearance, pour into the drain oil, leave a small amount of oil in the pan, add ginger, green onion, stir fry flavor, pour into the fried blowfish, add wine, salt, monosodium glutamate, pepper, thickening with wet cornstarch, dripping sesame oil can be discharged into the pot to plate.