Prepare all the ingredients, process the white fish, wash and control the water, process the peppers, onions, and garlic cloves.

Dry the fish and stick a layer of dry flour around it. Heat the oil in a hot pan, slowly add the fish along the edge of the pan, and fry over low heat until both sides are golden brown.

Control the oil of the fried fish and set aside. Saute the red pepper, onion and garlic cloves until fragrant. Add salt, soy sauce, chili powder and thirteen spices and stir-fry until fragrant. Add the fish, pour an appropriate amount of water, vinegar and cooking wine on the fish and cook over high heat.

Turn on the heat, turn to low heat and simmer for 8 minutes. Pour the steamed fish with soy sauce on a plate and sprinkle with chopped green onion.