1. Stir-fry hot pot ingredients and fragrant pot ingredients until fragrant, add water and bring to a boil, then add green onions. Put the hard-to-cook loach first, then the vegetables. Personally, I like to put the tomatoes whole. Just cut them twice with a knife, so they are very juicy. After boiling, cook for 10 minutes before the loach is cooked. Before turning off the heat, add the green ones last. After the bean sprouts and mung bean sprouts are soft, stop the heat and add chopped celery on top. The side dishes in the hot pot depend on personal preference. Some people in Sichuan like to add brains and offal.

2. The dipping sauce is a typical Sichuan dipping sauce, including sesame oil, minced garlic, minced celery, pepper, a little salt, and some people also like to add a little vinegar. 3. Raise the live loaches you bought with clean water. Change the water frequently every two days. 4. Prepare the side dishes. 5. Add an appropriate amount of water to the pot, heat it to about 80 degrees, add the loach, cover it, turn off the heat, and open the lid after about half a minute. (The water cannot be boiled completely, and the loach must be turned off after being put in. Do not cook it, otherwise the skin will break. Cover it for about half a minute after putting it in. This kind of loach can easily clean the mucus and it is very complete.) 6. Remove the mucus on the surface of the loach. Clean well. 7. Boil an appropriate amount of water in another pot, add 1 teaspoon of salt, add the cut tofu cubes and blanch the water. 8. Clean and cut the side dishes, and prepare the pickled peppers. 9. Heat the pot slightly, add an appropriate amount of oil, add sliced ??ginger, white scallions, minced garlic, dried red pepper and Sichuan peppercorns, stir-fry over medium heat until fragrant. (Slowly stir-fry the oil in a cold pan until fragrant. Do not burn the oil very hot, otherwise the spices will be burnt as soon as they are removed, and they will not be fragrant at all. In addition, the dried red pepper and Sichuan peppercorns should be soaked in water first, so that they are not easy to burn and are very easy to burn. Fragrant) 10. Add pickled peppers and stir-fry for a few times, then add bean paste.