How to dry pufferfish

Everyone knows that puffer fish is poisonous, but if handled properly, it is also a delicacy on our table. Note that you must have a certificate issued by the state when making pufferfish. Friends who don’t know how to do it must not do it. There are some reports of pufferfish poisoning incidents every year. If we want to eat, we go to a regular restaurant.

Now let me first talk about how to kill and dry puffer fish.

If puffer fish is not handled properly, it can indeed poison people. There are often reports, but why do people eat it? There are certainly curious ingredients, but it would be unusual to try it in life, because if puffer fish has been treated by famous teachers Refined, it tastes really delicious and nutritious, but it depends on the refining level of professional chefs. Killing puffer fish is a technical job, and those who work must hold certificates, and regular puffer fish restaurants have first aid personnel. There are some aspects of puffer fish that are quite poisonous. I advise you not to kill them yourself. If you are not quick in rescuing, someone will die. The toxins in puffer fish mainly include tetrodotoxin and tetrododolin acid, which are concentrated in the ovaries, testicles, liver, intestines and other tissues and blood. The toxin of puffer fish is stable and cannot be destroyed by salting, sun exposure or cooking. Some people believe that it is highly toxic, more than 1,000 times more toxic than potassium cyanide. Generally, experts who cook pufferfish will bleed the pufferfish first and then remove the internal organs after it dies. However, not everyone can do this cleanly and thoroughly because the gallbladder of pufferfish is relatively thin and can rupture if not careful. , no matter how you clean it after it is broken, it will definitely be poisoned after cooking. In Japan, the chefs of fugu cuisine are licensed, but this has not been perfected in China, so the chance of poisoning after eating fugu in China is Much higher than Japan.

Extended information: The toxins of puffer fish are mainly distributed in the ovaries and liver, followed by the kidneys, blood, eyes, gills and skin; while the testes and muscles are non-toxic. If the fish dies for a long time, the visceral toxins dissolve into body fluids and can gradually penetrate into the muscles. The amount of its toxin often varies depending on the season. Every year from February to May is the ovarian development period, which is highly toxic; after egg laying in June to July, the ovaries degenerate and the toxicity weakens. The liver is also most toxic during the spring spawning period. Therefore, whenever you eat fresh puffer fish in late spring or early summer, you should be particularly cautious. You must choose fresh fish bodies and strictly remove the internal organs to avoid poisoning. In Asia, Japan, North Korea and China all like to eat puffer fish; everyone who has tasted it praises: "If you don't eat puffer fish, you won't know the taste of fish." Eating puffer fish meat not only tastes its deliciousness, but also lowers blood pressure and heals the waist. Sore legs, restore energy and other functions. To eat puffer fish, you must first keep the muscles fresh and the processing must be extremely strict. The method is to cut open the fish body along the spine, tear off the skin, chop off the head, dig out the internal organs, wash the fish meat repeatedly in clean water, and thoroughly remove the blood before eating. In order to meet the Japanese people's demand for puffer fish, relevant Japanese agencies have negotiated with relevant parties in my country many times and hope to import puffer fish from China. Notes when slaughtering puffer fish: 1) First, choose puffer fish artificially bred in Jiang and Zhejiang areas, which are less toxic and have delicious meat. And you must choose live fish. The toxicity of dead puffer fish is difficult to deal with. The toxins of puffer fish are mainly located in the eyes, blood, ovaries, liver and other parts. The fish meat is non-toxic, but the meat of dead puffer fish will be contaminated. And the umami taste is not good. (2) When killing fish, you need to cut off the fish eyes and the shark fins on both sides. Then cut open the fish belly. At this time, you need to rinse with tap water at any time and scrape the internal organs of the fish. The transverse bones near the tail of the fish also need to be cut off. Then turn the fish skin over the back of the fish, remove the fat from the skin, and drain away the blood. , the white fish body will appear. The processed puffer fish needs to be rinsed with running water for about 20 minutes. The liver of puffer fish can also be eaten. It also needs to be rinsed with running water for about 3 hours to remove the tetrodotoxin before it can be eaten. In this way we get puffer fish pure meat. The clean meat is then marinated. The washed fish meat is marinated with 5 to 10% salt and dried in the sun after half a month. When the fish is completely dry, the dried fish is ready.

Introducing how to make dried fish.

How to make dried puffer fish stewed with kidney beans

Ingredients: 2 dried puffer fish, 200g of kidney beans, pork fat, onions, ginger, garlic, minced leeks, red pepper

Steps:

1. Wash the dried puffer fish, cut it into pieces, and soak it in water for three to four hours;

2. Break the kidney beans into pieces by hand Strip shape;

3. Add oil to the pot, wipe off the surface water of the soaked puffer fish, and fry it over low heat;

4. Fry the fish pieces It is better to turn golden brown, take it out and set aside;

5. Add oil to the pot, put the pork fat slices into the pot and stir-fry over low heat to stir out all the fat in the meat;

6. After the fat meat is cooked, stir-fry the onions, ginger, garlic, and red pepper;

7. After the seasonings are fragrant, add two tablespoons of garlic chili sauce and stir-fry;

8. After the chili sauce is fragrant, stir-fry the fried fish pieces in the pan;

9. Add a little light soy sauce, then stir-fry the kidney beans in the pan, stir-fry for a few minutes and then add water. ;

10. Add an appropriate amount of salt, sugar, and cooking wine, bring the water to a boil, turn to low heat, cover the pot and simmer;

11. After simmering for 20 minutes, then Turn to high heat to reduce the juice, and sprinkle a little minced chives before serving.

Cooking Tips

1. Do not soak the dried fish for too long. If the time is too long, the fish will become rotten and affect the taste;

2. Stir-fry It is best to add a little lard when making it to make it taste more fragrant.

How to cook puffer fish with dried meat

Ingredients: dried puffer fish, meat or ribs, rock sugar, star anise, cloves, cooking wine, dark soy sauce, olive oil, dried chili peppers, green onions Ginger and garlic

Steps:

1. Add appropriate amount of water to the pot, add ginger slices, meat or ribs, boil over high heat, blanch for 2 minutes, remove the ribs and drain Moisture;

2. Soak the dried puffer fish in warm water until soft (about half an hour);

3. Cut the soaked dried puffer fish into small diamond-shaped pieces. Set aside the cubes and onions and garlic;

4. Add an appropriate amount of olive oil to the pot, sauté the ginger slices, cloves, star anise, and dried chili until fragrant;

5. Then add the blanched water and drain Stir-fry the moist pork ribs, then add an appropriate amount of cooking wine and bring to a boil over high heat;

6. Transfer the pork ribs together with the soup into a casserole, add rock sugar, add an appropriate amount of dark soy sauce, cover and cook After boiling, turn to low heat and simmer for 20 minutes;

7. Then add the cut dried puffer fish and continue to simmer on low heat for about 1 hour, until only 1/3 of the soup is dry.

How to make braised pork ribs with dried puffer fish

Ingredients: 500 grams of spare ribs, 1 dried puffer fish, appropriate amount of rock sugar, a little ginger, 2 star anise, 2 dried chili peppers, 300 ml of cooking wine , 20 ml dark soy sauce, appropriate amount of olive oil, 5 cloves

Steps:

1. Add appropriate amount of water to the pot, add ginger slices and ribs, bring to a boil over high heat and blanch After 2 minutes of water, remove the ribs and drain the water;

2. Soak the dried puffer fish in warm water until soft (about half an hour);

3. After soaking until soft Cut the dried puffer fish into small diamond-shaped pieces and set aside;

4. Add an appropriate amount of olive oil to the pot and sauté the ginger slices, cloves, star anise and dried red pepper until fragrant;

5 , then add the blanched and drained pork ribs and stir-fry;

6. Then add 300 ml of cooking wine, almost enough to cover the pork ribs, and bring to a boil over high heat;

7. Add the pork ribs Transfer the soup into a casserole and add rock sugar;

8. Add an appropriate amount of dark soy sauce, cover the lid, bring to a boil, then reduce heat and simmer for 20 minutes;

9. Then add the cut dried puffer fish and continue to simmer over low heat for about 1 hour;

10. Wait until only 1/3 of the soup is left.