1. Cut the fish into thin slices.
2. Use cooking wine, ginger powder, salt, and pepper to make the fish taste good. Slice the tofu over water to get rid of fishy. The cordyceps flower has been blanched, and the Chinese cabbage stems are cut into small sections to supplement vitamins and match colors.
3. The water in the pot is just enough to submerge the tofu.
4. Put a spoonful of cornstarch and grab it well. This is to make the fish smooth and tender, and then put the fish slices into the tofu soup one by one.
5. Pour in the diced cabbage, the fish fillets can be removed when the color changes. Use the heat of the fish soup to blanch the fish fillets so that the fish dishes are smooth and tender.
6. After being out of the pot, put in the hot cordyceps flower.
