1. The fish bones and fins left over from the previous cooking are two mandarin fish and one perch.
2. Separate the fish bones from the fins.
3. Use kitchen paper to soak up the water on the fins.
4. Brush the nonstick pan with a little oil, and fry the fins slightly on both sides. At the same time, put a casserole with ginger slices on the other burner, and boil some hot water on a small fire.
5. Pour the fried fins into the casserole.
6. Then pour in the cooking wine, white pepper, a few grains of Haihong, a small piece of green onion, and two green peppers.
7. Bring to a boil, skim off the foam, simmer until the soup is white, add appropriate amount of salt.
8. Then add tofu. Tofu is the lactone tofu left over from the shrimp made yesterday.
9. After cooking for five minutes, add the green cabbage leaves cut in half and turn off the heat. The temperature of the casserole is very high and the heat preservation is better, so there is no need to worry about the vegetables not being cooked.
10. Adjust the green cabbage leaves to the periphery, sprinkle with chopped chives and a little coriander leaves.
