2. Dry the fish and stick a layer of dry flour around it. Heat the pan with hot oil, slowly add the fish along the edge of the pan, and fry on low heat until both sides are golden.
3. Control the oil of fried fish for standby. Stir-fry red pepper, onion and garlic cloves, add salt, soy sauce, Chili powder and thirteen spices, stir-fry to taste, add fish, pour appropriate amount of water, vinegar and cooking wine on the fish, bring to a boil, turn to low heat for 8 minutes, serve, and sprinkle with steamed fish soy sauce and chopped green onion.