Originated from Zigong. Zigong is an important producer of well salt. In ancient times, people installed pulleys on salt wells to extract brine with cattle as power. A strong cow will serve for half a year at most and will be exhausted at least in March. The salt boss often slaughters over-age cattle and gives them wages. A salt worker with nothing can only cook beef with water and salt. In order to reduce the fishy smell, it is also delicious to gradually add some spices such as pepper and pepper. Through the continuous improvement of chefs, more and more people eat it, and it has become a famous dish with unique local flavor. Nowadays, boiled beef is not simply water and pepper. That is, cut beef into thin slices one inch and a half long, eight minutes wide and one minute thick, put them in a bowl, add refined salt, soy sauce, fermented glutinous rice juice and wet starch and mix well. Stir-fry Pixian watercress and dried chili in an oil pan until brown, stir-fry pepper, onion and lettuce slices until fragrant, add broth to boil, put beef slices in the pan, cook until the meat slices are stretched and shiny, put them in a bowl, and sprinkle with Chili oil. Serve. This dish is characterized by spicy, smooth, palatable and hot pot flavor. If pork is used as raw material, it is called boiled pork slices.