The production steps of boiled fish fillets are as follows:

1. Preparation of ingredients: main ingredients: carp, herring, Longli fish, etc. Seasoning: 21g of Chili sauce, 3g of salt, 5g of green onion, 2g of ginger juice and 1g of monosodium glutamate. 2. Buy carp and cut it into fillets. Size the fish fillets (salt, monosodium glutamate, onion, ginger, wine, pepper, or if you like, you can put spiced powder or other flavors you prefer). 3. Boil a little water, add the fish fillets and cook them (81% can be done), and remove them immediately. Pot, no water. 4. Heat a lot (a lot) of oil and add some dried red pepper and pepper (according to personal taste). When the color of pepper in the oil pan turns slightly black, pour the oil on the fish fillets. 5. Boiled fish eaten in restaurants often have a lot of soybean sprouts under the fillets. Fish fillets are just spread on top of bean sprouts. If you eat it at home, bean sprouts can be avoided. 6. When the oil is just poured, be careful not to let the oil spill and burn yourself because of the high oil temperature, so the utensils for boiling fish must be bigger.

The original boiled fish is boiled in water, which comes from the extensive diet of boatmen. Catering workers in Cui Yun Township, Jiangbei County, Chongqing, took the lead in researching and creating modern boiled fish fillets on the basis of "boiled beef" and "boiled meat slices" in modern Sichuan cuisine. Soon, boiled fish fillets gradually became popular in eastern Sichuan and even the whole country, and Yubei District of Chongqing became the well-deserved birthplace of boiled fish fillets.