Dried pufferfish stewed with kidney beans

Overview

Puffer fish is a highly poisonous fish. Its internal organs contain a neurotoxin that can kill people. Early symptoms such as slight numbness of the mouth, lips, tongue, and fingers may appear 20 minutes after eating poisonous puffer fish, followed by vomiting, difficulty walking, difficulty speaking, etc., followed by a rapid drop in blood pressure, difficulty breathing, loss of consciousness, cessation of breathing, and heartbeat, and death. There is currently no effective treatment. However, puffer fish has delicate meat, very delicious taste, and very high nutritional value. Therefore, there is a folk proverb: Eat puffer fish to the death, shrouded in a heroic and tragic atmosphere. . In fact, dolphins are divided into dolphins and finless porpoises. Most of the finless porpoises are farmed and non-toxic species, and there is no problem in eating the internal organs together. Dolphins are generally wild in the sea and are highly poisonous. Once puffer fish are threatened, they will swallow water or air to expand their bodies into spiny balls, making it difficult for natural enemies to eat them. Puffer fish is a poisonous delicacy, so it has a special allure. Eating pufferfish requires courage, and it makes eating in a peaceful environment an adventure. Not every chef can cook pufferfish, and professional slaughtering qualifications are required. Dried pufferfish stewed with kidney beans is a very common dish in our seaside town. It can even be said to be a home-cooked dish for fishermen. Dried puffer fish is made by fishermen who slaughter and wash the fresh puffer fish caught in the sea directly on the boat, and then quickly sprinkle a large amount of sea salt to marinate the fish. The purpose of spreading salt is two-fold. First, the salt can draw out the blood and water in the fish, making it safer to eat; second, the dried fish is easy to preserve. After the fish is marinated, let it cool in the sun for one or two days, and then store it. When eating, cut the fish into pieces, soak it in water for a few hours, and then stew it with kidney beans. The taste is very delicious, and you can enjoy the expensive poisonous delicacy in big hotels at home.

Tags

• hot dishes
• home cooking
• common dishes
• meat dishes
• old man
• autumn recipes
• banquet dishes
• lunch
• aniseed
• cooking wine
• dried puffer fish
• garlic
• garlic chili sauce
• light soy sauce
• minced chives
• onions
• pork fat
• sugar
• zanthoxylum bungeanum
• ginger
• kidney beans
• red pepper
• salt

Ingredients

Steps

1. 1 Two dried puffer fish

   

2. 2 200g kidney beans

   

3. 3 Onion, ginger, garlic, pork fat, minced chives, red pepper

   

4. 4 Wash the dried puffer fish, cut it into pieces, and soak it in clean water for three to four hours;

   

5. 5 Break the kidney beans into strips by hand;

   

6. 6 Add oil to the pot, wipe off the surface water of the soaked dried puffer fish, and fry it over low heat;

   

7. 7 Fry the fish until golden brown and set aside;

   

8. 8 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;

   

9. 9 After the fat meat is cooked, stir-fry the onion, ginger, garlic and red pepper;

   

10. 10 After the seasonings are stir-fried, add two tablespoons of garlic chili sauce and stir-fry;

    

11. 11 After the chili sauce is stir-fried, add the fried fish pieces to the pan and stir-fry;

    

12. 12 Add a little light soy sauce;

    

13. 13 Then put the kidney beans into the pot and stir-fry;

    

14. 14 After frying for a few minutes, add water, then 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;

    

15. 15 After simmering for 20 minutes, turn to high heat to reduce the juice; sprinkle a little minced chives before serving.