The non-toxic puffer fish bought from “Daily Fresh” has been removed by the merchants and is very convenient to operate. The frozen meat does not have a good taste of live fish.
The puffer fish is washed and dried, and a small amount of cooking wine and white pepper are applied to the surface and inside. Leave for 20 minutes.
Put the oil in the pan and fry the fish in medium and small fire. Remove oil from the surface to the yellow.
Put the base oil in the wok and sauté the shallot, ginger and garlic.
Pour the cooking wine, steamed fish oyster sauce (usually with soy sauce), a little bit of soy sauce, white sugar, salt, about 500 grams of hot water, boil.
Turn to medium heat, add fish, cook for 5 minutes with a lid, turn over the fish body, and cook for another 5 minutes.
You can take the soup out of the fire.
The amount of sugar is based on personal taste, and you can add a little dried chili if you like spicy. The puffer fish is very small and has less meat. It is not necessary to use a knife on the body of the fish.