1, ingredients: 4 small fish (about 300g), (also called "yellow wax ding, yellow catfish", or other fresh river fish), tofu (preferably freshly marinated tofu or boxed northern bean curd) 1 block (about 400g), 1 Hangzhou Cabbage (about 200g), 1 block of ginger (about 30g), 2 teaspoons of oil (10ml), 1 tablespoon of white wine (15ml), 2 teaspoons of salt (10g), 1 teaspoon of white pepper (5g). 10ml), 1 tablespoon (15ml) white wine, 2 teaspoons (10g) salt, 1 teaspoon (5g) white pepper.

2. Wash and dry the whole fish with kitchen paper towel and marinate in white wine for 10 minutes.

3. Peel the ginger and cut into thin slices. Cut the tofu into 2cm cubes. Cut the cabbage into 4cm pieces.

4, cooking pot (preferably casserole) wipe dry inside and outside, add oil and heat over medium heat for 1 minute. Add ginger slices and marinated baby garfish and fry for 3 minutes, turning from time to time.

5: Add boiling water (about 800ml) directly to the cooking pot, reduce heat to high and bring to a boil. Add the tofu cubes and bring to the boil again, reduce the heat to low and simmer with the lid on.

6, it takes about 20 minutes, the fish soup color gradually become rich creamy yellow, add the HangChaiBaiZi segment change to medium heat and cook for another 3 minutes.

7, adjust the salt and white pepper can be.