"Boiled fish" originated in Yubei, Chongqing, with only a history of more than ten years. The master who invented this dish was born in a Sichuan family, and it can be said that he grew up in the kitchen. Coupled with his cleverness and eagerness to learn, he achieved great accomplishments at a young age. Speaking of his fame, we can't help mentioning a cooking contest held by 1983 in Chongqing. In this contest, he made "boiled meat slices" with a cooking method similar to that of boiled fish now, which was completely different from the traditional practice at that time. The brand-new practice of "boiling pork slices" was unanimously recognized by the judges because of its color, appearance, taste and many other characteristics, and he won the grand prize for it. Since winning the lottery, relatives and friends have come to congratulate him. Every time he entertains guests, he will cook "boiled meat slices" himself. On this day, a friend who grew up together came to visit. This friend lives by the Jialing River, and every time he comes, he will bring a few grass carp from Jialing River, and this time is no exception. Every party, you must have a few drinks. It's almost noon, but the master is worried about lunch, not for anything else, just because this friend has never eaten big meat since childhood, and no other meat has been prepared at home. The master wants his friends to share the dishes won in the competition. While worrying, the fish jumping in the wooden basin reminded the master why not put the "fish" in the water to cook. In this way, the first pot of boiled fish was born Unexpectedly, the delicious and spicy fish made friends full of praise, and the master himself was surprised. From then on, the master began to devote himself to the study of "boiled fish meat", striving for perfection in many aspects such as the characteristics of fish meat, spicy collocation, color innovation and so on. After more than a year's efforts, the boiled fish was basically finalized at 1985. Boiled fish soon led the local catering market and gradually improved. By the mid-1990s, a boiled fish street had formed in the local area. At the beginning of 1999, Mr. Yang Zhan, the founder of the hometown of boiled fish, went to Sichuan to inspect the dishes, met the inventor of boiled fish through a friend's introduction, brought authentic boiled fish back to Beijing, and improved the technology of boiled fish according to the climate characteristics and eating habits of northerners. On July 22nd, 1999, the first small store opened in Beijing. His main course is "boiled fish", which is named "boiled fish town" according to the characteristics of boiling hot oil to roll peppers when cooking boiled fish. How to cook boiled fish: fish 250g, green garlic 150g, celery heart 100g, dried pepper 15g, Pixian watercress 40g, clear oil 200g, soy sauce 15g, monosodium glutamate 1g, ginger. Production method: 1. Fish with bones and thorns (generally speaking, it is best to choose fish without thorns), cut the fish into pieces 5 cm long and 3 cm wide, put them in a bowl, season them with soy sauce and cooking wine, and mix well with water and bean powder. 2. Wash the green garlic and celery, and cut them into 6.5 cm long segments and blocks respectively. 3. Heat oil, dried peppers and prickly ash in a pot, fry them until they are brownish red (don't fry them, but take them out with excellent fragrance), and then take them out and chop them up. 4. Add green garlic and celery to the crude oil in the pot, stir-fry until it is broken, and serve. 5. The oil in the pot is hot, add Pixian watercress, stir-fry red, and add soup (moderate amount, too much will be weak; Too little bean powder is easy to fall off, and the soup is sticky. Boil slightly, remove the residue of bean paste, put green garlic, Chinese cabbage and celery into a soup pot, add soy sauce, monosodium glutamate, cooking wine, pepper noodles, salt, ginger slices and garlic slices, burn thoroughly, take out and put them into a deep dish or lotus leaf bowl. 6. Pour the fillets into the slightly opened original soup pot (the soup should be slightly opened. If the soup doesn't boil, the bean powder will fall off; When the soup is very big, the sliced meat will get old easily. Spread it out gently with chopsticks, pour it into a dish or bowl of assembly materials after cooking, sprinkle with dried Chili powder and pepper powder, and then pour boiling oil to make it more spicy.