Lin Qiya looked at the loaches and yellow eels in the bamboo basket of herself and Xiaobao, and felt that the number should be enough, and as soon as Grandpa Heng called, both of them went ashore.

"Thank you Grandpa Heng for teaching us the method, I'll send some to Grandpa Heng after washing this loach and yellow eel in a while."

"Don't, I don't like these things, I'm also idle, just teach you by the way." Grandpa Heng gave him loaches and yellow eels at Lin Xuya, and he immediately thought of the taste of this loach and yellow eel, and immediately refused.

Lin Qiya saw that Grandpa Heng ruled it out like this, so she didn't force it, and after saying goodbye to Grandpa Heng, she took Xiaobao home.

But after returning home, Lin Qiya still asked Xiaobao to bring a basket of eggs to Grandpa Heng.

It's also good for the old man to eat more eggs, and let Xiaobao send them, and Grandpa Heng is not embarrassed by Xiaobao's words.

Xiaobao sent eggs to Grandpa Heng, and Lin Qiya found a big basin filled with water, and poured the yellow eel and loach into it.

In order to allow the eels and loaches to spit mud quickly, she also put some rapeseed oil in the water, which can speed up the speed at which the eels and loaches spit mud.

The yellow eel and loach were raised, and Lin Qiya had to prepare other things, especially the dry dish dipping sauce.

Although Lin Qiya herself likes oil dishes, if she wants to open a hot pot restaurant, this dry dish also has an audience, so she still has to prepare a copy for Yu Zimo and Canghuachi to taste.

The dry dish needs to be fried, and after Lin Qiya has prepared all the raw materials, Xiaobao will also come back.

Let Xiaobao help light the fire, and she can start frying the raw materials for the dry dish.

Xiaobao controlled the fire in a state of low heat, and Lin Qiya put the prepared salt, soybeans, peanuts, star anise, cinnamon, and bay leaves into the pot and stir-fried continuously until the beans and peanuts were about seven or eight medium-ripe, then add dried chilies, and then stir-fry until the chili peppers were crispy.

Then use a colander to get everything out of the salt, strain out all the salt, and start crushing it all.

Once the stuff is crushed, add the salt and white sesame seeds that have been fried before.

Because everyone's saltiness is different, Lin Yuya did not add all the salt directly, but put it in a separate jar for easy addition.

After the step of crushing things was finished, Lin Qiya handed over the job to Xiaobao, and she was going to buy the big stick bones for boiling bone broth.

In addition to the various spices, the soul of hot pot is bone broth, and the longer it is boiled, the better the hot pot tastes afterward.

So after Lin Qiya determined the day when Yu Zimo and they were going to eat hot pot, she first went to the pork shop and told the boss to keep the big stick bones.

When all the preparations are done, it is time to make an appointment with Yu Zimo.

Today, Lin Liwen specially asked Wen Dehui for leave, because Yu Zimo and they were going to come as guests, and it was impossible for Lin Liya to stay at home alone, so he could only ask for leave.

And Lin Qiya got up early in the morning, and she had to fry the hot pot ingredients first.

Soak the spices in water for a period of time, about half an hour, because there is no clock here, so Lin Qiya can only rely on feelings.

While she was soaking the spices, she had to start boiling the peppers.

Cook the peppers in boiling water for a few minutes, drain them and chop them up.

This minced chili pepper is to be fried in the pot with the bean paste chili paste, which is also a very important step of the soul.

However, this chopping pepper is not an easy job, and every time something needs to be chopped, Lin Qiya misses her cooking machine very much.

It's a pity that she crossed over, not to mention the cooking machine, and even had no electricity, so she could only think about it and continue to chop the peppers mechanically.