1. Keep the bought live loach in clean water for two days and change the water frequently. 2. prepare side dishes. 3. Add a proper amount of water to the pot, heat it to about 80 degrees, add loach, cover the lid, turn off the fire, and open the lid after about half a minute. The water can't be boiled completely, so the loach should be turned off and not boiled, or it will break its skin. Put it in and cover it for about half a minute. This kind of loach cleans mucus easily and is intact. 4. Clean the mucus on the loach surface. 5. Boil a proper amount of water in another pot, add 1 teaspoon of salt, add the sliced tofu and blanch. 6. Wash and cut the side dishes and prepare pickled peppers at the same time. 7. The pot is slightly hot, add appropriate amount of oil, add ginger slices, onion segments, minced garlic, dried red pepper and pepper, and stir-fry over medium heat to give a fragrance. Stir-fry the oil slowly in a cold pan. Don't burn the oil very hot, or the spices will burn at once and have no fragrance at all. In addition, dried red pepper and pepper will be soaked in water first, which is not easy to fry, and it is very fragrant. 8. Add pickled peppers and stir-fry a few times, then add bean paste. 9. stir fry the oil. 10. Add the raw juice to the soup, cover it, bring it to a boil over high heat, and turn to medium heat for about 10 minutes to let the flavors of all spices blend. 1 1. Add washed loach and tofu. 12. Cover and boil. Turn to medium heat and stew for about 5 minutes. Add celery and onion and transfer to a hot pot basin.