Material: 500g loach.

Ingredients: 2 pieces of tender tofu, celery, pickled pepper 10, onion, ginger, garlic, dried red pepper and pepper.

Seasoning: 3 boxes of stone juice soup, 2 tablespoons of bean paste, sugar 1 teaspoon.

Steps:

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 is easy to clean mucus and finish. )

4. Clean the mucus on the loach surface.

5: Boil an appropriate amount of water in another pot, add 1 teaspoon of salt, add the cut tofu pieces and blanch.

6. Wash and cut the side dishes and prepare pickled peppers at the same time.

7: The pot is slightly hot, add the right amount of oil, add ginger slices, onion segments, minced garlic, dried red pepper and pepper, and stir-fry over medium heat for 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 smells good.

8: Add pickled peppers and stir-fry a few times, then add bean paste.

9: Stir fry oil.

10: add the original juice to the soup, cover it and bring it to a boil. Turn to medium heat and cook for about 10 minutes, so that all the seasonings can be mixed together.

1 1: Add washed loach and tofu.

12: Cover, bring to a boil and stew for about 5 minutes on medium heat. Add celery and onion and transfer to a hot pot basin.