How to detoxify puffer fish

Although puffer fish is delicious, it is poisonous. Artificially raised puffer fish is less toxic, but wild puffer fish in the deep sea are extremely toxic. When cleaning puffer fish, it is best to find a professional to clean it for us. When cleaning it yourself at home, you need to rinse it repeatedly and clean all internal organs that may produce toxins to ensure that the toxins are completely removed.

Seasoning: 2 pieces of ginger, 0.5 catties of green onion, cooking wine, dark soy sauce, salt, MSG, chicken essence, sesame oil

wash:

First, use scissors to remove the belly fin, dorsal fin, and tail, dig out the eyes, cut off the fish's teeth, use scissors to cut a slit under the belly, peel off the fish skin for processing, remove the internal organs, put the fish liver in clean water for processing, put the killed puffer fish in clean water to wash the blood on the fish and set aside, wash the fish skin with 70-degree water to remove the mucus on the fish skin and set aside, peel off the thin film on the fish liver, cut it into thin slices and put it in clean water to remove the blood and set aside.

How to cook:

Put a little oil in the pan and fry the cod liver in the oil and serve. Remove the oil from the pan and put clean oil in to fry the ginger and onion and serve. Crush the ginger. Now you can fry the puffer fish in a pan and add a little cooking wine, dark soy sauce, water, fried ginger and scallions, puffer fish liver, and fish skin. Cover the pot and simmer on low heat for 40-50 minutes. Use another pot to add oil and fry the pea heads, then place them at the bottom of the pot. Add a little salt, MSG, and chicken stock to the stewed puffer fish and use high heat to reduce the excess soup. Add a little sesame oil and serve the fish in the pot with the pea heads at the bottom. This delicious delicacy is ready. Those who are timid should not try it.