Wash the whole small croaker (diced yellow wax), absorb the water inside and outside with a kitchen paper towel, and marinate it with white wine 10 minute.

Peel the ginger and cut it into thin slices. Cut tofu into 2cm square pieces. Hangzhou cabbage is cut into 4cm long sections.

Dry the inside and outside of a boiling pot (preferably a casserole), add oil and heat it over medium heat 1 min. Add ginger slices and marinated croaker and fry for 3 minutes, turning over from time to time.

Add boiling water (about 800ml) directly into the boiling pot, and change to high fire to boil. Add the tofu pieces and bring to a boil. Reduce the heat and add the lid to simmer.

It takes about 20 minutes, and the color of the fish soup gradually turns into rich milky white and yellowish. Add the Hangzhou cabbage section to medium heat and cook for another 3 minutes.

Add salt and white pepper.