After removing scales, gills, internal organs and black film, the white striped fish is controlled by water, seeded and diced with pepper, and chopped with onion and garlic.

After drying the fish, stick a layer of dry flour around the fish.

Heat the pan first, then pour in oil to heat the oil, then slowly add fish oil and fry along the edge of the pan, so that the fried fish will not stick to the pan, and slowly fry until both sides of the fish are golden.

After taking out the fish, add oil and heat it, and then fry the remaining four fish. After all the fish are fried, put them on a plate and control the oil slightly.

Leave some base oil in the pot, add red pepper, onion and garlic cloves and stir-fry until fragrant.

Add salt and soy sauce.

Add Chili powder and thirteen spices, stir-fry until tasty.

Add white striped fish, add appropriate amount of water, and pour vinegar and cooking wine into the fish.

After the water is boiled, turn to low heat and cook the fish for about 8 minutes. Turn off the heat when the fish soup is dry.

Dishes, drenched with steamed fish drum oil, sprinkled with chopped green onion, not much taste! In short, wild fish are hard to eat!