1, ingredients preparation: main ingredients: carp, mackerel, longlining, etc., seasoning: 20 grams of chili sauce, 3 grams of salt, 5 grams of green onion, 2 grams of ginger juice, 1 gram of monosodium glutamate (MSG). 2, buy the carp, cut into fillets. Give the fillet sizing (salt, monosodium glutamate, green onion, ginger, wine, pepper, or if you like, you can put five-spice powder or a variety of other flavors you prefer). 3, a little water boiling, put the fish fillets scalded (8 can be), immediately fish out. Packing pot, water do not. 4, will be a lot (a lot) of oil is hot plus dry red pepper and pepper a number of (depending on personal taste to order), to be in the frying pan in the chili pepper color slightly black when the oil poured on top of the fish slices. 5, in the restaurant to eat the boiled fish tend to have a lot of soybean sprouts under the fish slices cushion. Fish fillets are just laid on top of the bean sprouts layer only. And eat at home, bean sprouts can be exempted. 6, the oil just poured up, because the oil temperature is high, be careful not to let the oil splash out of the scalding yourself, so the utensils of boiled fish must be a little bit bigger.

The original boiled fish is boiled with water, from the rough diet of boatmen and slender men. Caterers in Cuiyun Township, Chongqing's former Jiangbei County, took the lead in researching and creating the modern boiled fish fillet based on the modern Sichuan dishes of "boiled beef" and "boiled slices of pork". Soon, boiled fish fillets gradually popular in the eastern region of Sichuan, and even popular across the country, and Yubei District, Chongqing Municipality, has become the birthplace of boiled fish fillets deservedly.