Boiled fish is a famous folk dish in Chongqing, which originated in Yubei area of Chongqing and has only a history of more than ten years. The master who invented this dish was born in a Sichuan family! According to legend, this dish originated from a large family named Zhang in Chongqing in the late Ming and early Qing Dynasties. On the first day, the bride (daughter-in-law) was asked to cook in person. My daughter-in-law has been spoiled since childhood, but she doesn't know how to cook. She had no choice but to cook the fish fillets and pour them into the pot together with the local pepper, pepper, spices and cooked oil. After serving them, the pot boiled and the house smelled fragrant, which made people blurt out: "The smell of cooked fish." Now there are many fish villages in the suburbs of Chongqing, attracting many consumers to drive there. What's more, a famous chef from Chongqing brought this dish to Beijing, and it became a household name overnight. Features: this dish has the fresh and tender taste of fish fillets, which melts in the mouth, hemp but not bitter, spicy but not dry. Choose freshwater fish, which is relatively pollution-free, low in fat and rich in vitamins and amino acids. Pepper is a natural slimming food recommended by the medical profession in beauty beauty in recent years, which has the characteristics of being cold if you eat more, and being hot if you eat less.