1. Take about two catties of loach and put it in the basket. Because loach has a lot of mucus on its surface, it will be easier to catch it in the basket.

2. Grab the loach, cut off its head with a knife, then cut open its belly and take everything in it, not everything.

3. After all two catties of loach are taken care of, wash the loach for later use.

4. Misgurnus anguillicaudatus tastes fishy. Cooking Misgurnus anguillicaudatus with hot pot bottom material is easy to suppress its fishy smell. The specific method is as follows: (1) Add an appropriate amount of oil to the pot and burn it until it is 70% to 80% mature. (2) Put into all hot pot bags (about 500g per bag), and let the bottom material fully melt in the oil. (3) Add a proper amount of water and boil.

5. The soup for boiling loach is ready. Boil the loach in the pot for half an hour. Although the loach has been killed, some of it still has nerve reflex. In order to protect yourself from being scalded by spilled water, put it on the back cover of loach.

6. Boiled loach can be added with other vegetables, such as lotus root slices and bean sprouts. First add fresh mushrooms, fresh mushrooms and other mushrooms, and then add boiled loach. In boiling loach, fresh mushrooms need to be boiled for about five minutes.

7. At this time, the boiled loach is basically ready and served. Sprinkle with chopped parsley. Authentic Sichuan cuisine boiled loach is ready.