1. Wash the fish and drain the water, slice the pork belly, slice thick tofu, cut the cabbage into large pieces, and cut the eggplant into strips.
2. Put the oil in the pan and heat the oil and fry the fish until golden brown before turning over. Do not turn the pan, or it will break easily. Fry it and remove it for later use.
3. Stir-fry pork belly slices with fried fish base oil, add green onion, ginger, pepper aniseed, stir-fry until golden
4. Put the fish on the meat slices, cook the white wine, rice vinegar, soy sauce, sugar, and salt into the pot.
5. Add hot water to the pot, add vermicelli, tofu, eggplant, cabbage, soup and vegetables, cover and stew over high heat
6. Stew until the soup is thick and darker, ready to serve
