2. Heat a frying pan, onion, ginger and garlic, then fry the fish on both sides to a golden brown, frying the process of pouring a little red wine to let it taste.
3. Add garlic, chicken broth, thirteen spices, soy sauce, soy sauce, vinegar, plus water, not too much, slightly submerged fish body on the line.
4. Note that the pot of soup less than half, gently turn the fish and then simmer for a while, both sides of the fish are cooked through, you can plate, put a little parsley segment decoration.