How to deal with pufferfish
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Although puffer fish is delicious, it contains toxins. Puffer fish are mainly produced in Jiangsu and Zhejiang. Nowadays, artificially farmed puffer fish are less toxic, but they still contain certain toxins and need to be professionally processed before they can be eaten. If a novice eats puffer fish for the first time, it is best to ask someone else to help process it. You should also understand some precautions about puffer fish processing. (1) The best puffer fish to eat are those farmed in Jiangsu and Zhejiang provinces, as they are less toxic and more plump. And you must have live fish. Dead puffer fish are not only difficult to deal with because of their toxicity, because the toxins of puffer fish are mainly in the eyes, blood, ovaries, liver and other parts. The fish meat is non-toxic, but when the fish is dead, the meat is contaminated and the taste has changed. (2) The most important thing to do when killing a fish is to first put a basin of clean water in it and keep running water from the faucet. Place the puffer fish on a plate and use scissors to first cut out the fish eyes and then cut off the fins on both sides of the fish. Then use scissors to cut open the fish belly (while doing this, the fish blood will keep flowing and the tap water will keep flowing), scrape the fish's internal organs, there is a horizontal bone near the tail that needs to be cut off, then turn over the fish skin and put it on the fish's back, remove the fish skin and fat, drain the blood and water, revealing the snow-white fish body. Soak the prepared puffer fish in clean water for more than 20 minutes (without running tap water) to complete the first step. The liver of puffer fish can also be eaten, but it needs to be soaked in water (with tap water) for more than three hours to remove the puffer fish toxin before it can be eaten. A bit muddy smell. Fried eggs are also available. (3) Cooking (puffer fish sashimi, braised puffer fish with abalone sauce, puffer fish with white sauce) Here we introduce the method of making puffer fish with white sauce by most chefs. Heat the pan with ginger and scallions, add a little Venus brand rose wine, and then add the broth made with lean meat and old chicken and bring it to a boil. Pour the broth into a casserole and turn to low heat. Add the processed puffer fish and simmer for about half an hour. Then reduce the sauce until the sauce has a little gelatinous texture and season it. The meat is smooth and the broth is thick, white and delicious, which can be compared with the best thick soup of shark fin. Braising is a very common homely cooking method. The cleaned puffer fish is placed in a pot and seasoned and stewed for more than 40 minutes to best bring out the fatness of the puffer fish. The fish skin with thick gelatin is very soft and must be eaten while hot, and the side with bones should be rolled inside. It sticks to the mouth and can be swallowed whole, which is a very novel experience. It is said that eating like this is like putting a piece of clothing on the stomach, which can nourish the stomach. If you are lucky enough to come across the white meat of a puffer fish, you must try it. It is tender and delicious, and it is indescribable. This answer is recommended by netizens |
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