1. Wash the tofu and cut into appropriate pieces, soak the vermicelli in warm water and set aside
2. Wash the salmon, soak up the water with kitchen paper, cut into appropriate size pieces, add cooking wine and pepper to marinate for 10 minutes
3. Heat the pan into the oil. Dip the salmon with a little starch, mix well, and fry it into golden brown on both sides of the pan.
4. Heat the pot into the oil and heat, add the pepper aniseed, stir fragrant on a low heat, then add the green onion and ginger to fragrant
5. Add chicken broth or water to a boil, add fish and tofu, add dried chili, add light soy sauce, oyster sauce, pepper and simmer for about 8-10 minutes, add vermicelli, cook until the soup thickens and sprinkle a little chicken powder Serve out of the pot
6. Finished picture
Tips:You can season the thick soup according to your preference and collect the juice according to your preference
