1. Slice the fish and marinate for ten minutes with cornstarch, egg white, salt and thirteen spices.
2. The marinated fish fillets are fried in a frying pan until the fish turns white
3. Green red pepper slices
4. Add oil to the wok, add chili flakes, add salt, balsamic vinegar, soy sauce, and thirteen spices to taste.
5. Add fish fillets and stir fry evenly
6. In order to taste, add a little water and boil it to make the taste more delicious
7. The soup is thick and ready to be eaten after turning off the heat.
Tips:Do not use the spatula to turn the fish fillets into the pot to prevent the fish from breaking.
