There is no ingredient that can prevent the grass carp from being cooked, water starch may play some role. Generally speaking, the meat of the fish is cooked because the fire is too high. You just need to control the heat and keep it on a low flame.

Materials:

200 grams of grass carp, a red pepper, 10 grams of garlic, chili pepper

Seasoning:

Red oil, salt, monosodium glutamate (MSG), ginger, pepper, water starch

Methods:

1, wash and cut the grass carp into slices, marinate in salt, MSG, and water starch, slice the red pepper, and wash and cut the garlic into pieces.

2, pour oil in the pot and heat, put ginger slices of chili, pour broth, add grass carp slices, cook with medium heat.

3, cook until the soup is slightly thick, add red pepper flakes, garlic cloves, seasoned salt, monosodium glutamate, pepper to cook through, drizzle with red oil can be.

Tips:

Grass carp should be fresh, cook the fire can not be too big, so as not to cook the fish meat scattered.