5g of loach, 1g of colored pepper, 5g of Shanghai green, appropriate amount of onion, ginger and garlic, 2g of pickled pepper and pickled sea pepper, 3g of Pixian bean paste, 3g of fermented grains and 5g of hot pot bottom material. Remove the head and intestines of loach and wash it. Sprinkle salt on loach and shake evenly. Wash the side dishes and cut them for later use. The fire oiled the loach and fished it out. Put onion, ginger and garlic in the pot and stir-fry until fragrant. Add ginger and sea pepper and stir-fry until fragrant.

5g of loach, 1g of colored pepper, 5g of Shanghai green onion, appropriate amount of onion, ginger and garlic, 2g of pickled pepper and pickled sea pepper, 3g of Pixian bean paste, 3g of fermented grains and 5g of hot pot bottom material.

head and intestines of loach are removed and washed. Sprinkle salt on loach and shake evenly.

wash and cut the side dishes for later use.

The fire spilled the loach and shoveled it out.

put onion, ginger and garlic in the pot and stir-fry until fragrant, and add soaked ginger and pickled sea pepper to stir-fry until fragrant.

Add Pixian bean paste and stir-fry until fragrant, add chafing dish base, stir-fry with fermented grains and add stock.

Add loach and cook for 1 minutes, add side dishes and stir-fry until fragrant, then take the pot and put it on a plate.