1, the first step is to draw the pieces of boiled fish.

2. Step 2, draw a bowl of boiled fish.

Step 3: Draw a bowl for the boiled fish.

4. The fourth step is to color the soup around the boiled fish.

5. Finally, color the bowl with boiled fish.

Boiled fish, also known as river boiled fish and boiled fish fillets, is a famous dish in Sichuan and Chongqing of China, belonging to Sichuan cuisine. It was first popular in Cui Yun Township, Yubei District, Chongqing.

Boiled fish is usually made of fresh grass carp, bean sprouts, peppers and other ingredients. It is characterized by "oily but not greasy, spicy but not dry, hemp but not bitter, and tender meat".

The predecessor of boiled fish is actually a hot pot fish in Chongqing. It was first introduced to drivers and friends, and it was popular for a while.

1983, a chef of Sichuan cuisine won the grand prize for this dish in a cooking competition held in Chongqing, making it a smash hit.

A friend of the chef, who lives by the Jialing River, often brings some newly caught grass carp with him when he comes to his house. Once, a friend came and there were no other ingredients at home. The first pot of boiled fish was born when the chef saw the fish brought by his friend in the wooden basin. The cooked fish is delicious, spicy and thick, which makes friends full of praise and the chef himself surprised.

From then on, the chef began to devote himself to the study of "boiled fish meat", striving for perfection from the characteristics of fish meat, spicy collocation to color innovation. After more than a year's efforts, the boiled fish was basically finalized at 1985.