2. Take about two Jin of loach and put it in the basket. Because loach has more mucus on its surface, it will be easier to catch it in the basket.
3. Grab the loach, cut off the head with a knife, then cut open its belly, and take everything in the belly, not all.
4. After all two catties of loach are taken care of, wash the taken loach for later use.
5, the loach tastes fishy, using hot pot bottom material to cook loach, which is easy to press its fishy smell. The specific method is as follows: add a proper amount of oil to the pot and burn it until it is 78% mature. Put a bag of hot pot into a bag of about 500g, and let the bottom material fully melt in the oil. Add appropriate amount of water and bring to a boil.
6. The soup for boiling the loach is ready. Put the loach in the pot and cook for half an hour. Although the loach has been killed, there are still some nerve reflexes. To protect yourself from being scalded by the spilled water, put it on the back cover of the loach.
7. You can add other vegetables to the boiled loach, such as lotus root slices and bean sprouts. You can also add seafood mushrooms and cook for about five minutes.
8. At this time, the boiled loach is basically done and served. Sprinkle with chopped parsley. The authentic Sichuan cuisine boiled loach is ready.