1. Boil the pork bone broth for 1 hour until it is slightly white. Add all the flavors except salt and garlic.
2. Boil on low heat for half an hour. When the scent of ginger and lemongrass comes out, add garlic cloves, shiitake mushrooms and chicken fungus
3. Dry the salmon head with water, heat the pan with cold oil, and fry slowly on low heat
4. Fry for 5 minutes on each side
5. Put lychee and salt in the soup, stir well, add the fish heads, cook for 10 minutes
6. Add enoki mushrooms, cook for 1 minute, turn off the heat, and cook
7. Cut the tofu into cubes, pour the hot soup on the tofu, then place the other ingredients in the container one after another, garnish with coriander
8. The cooked Tom Yum salmon soup is beautiful and clear, sour and spicy and appetizing
Tips:Fried fish in summer is easy to be scalded by oil. You can use a transparent pan cover and slow fry on a low fire. You can see the degree of frying, and it will not be hot. Lemon powder can also be replaced with lime juice, which is about 1 lemon.
