中文介紹
主要原料是:汪刺魚、嫩豆腐、蔥、姜。做法：
先將汪刺魚去除內臟，洗淨漓乾，然後在油鍋里煸香薑片，再把汪刺魚放入鍋里煎黃。
等汪刺魚在油鍋里兩面煎黃後，倒入料酒、清開水，大火開，小火慢慢燉煮。等魚湯白濃時，放入切好的嫩豆腐小塊，加鹽、胡椒粉入味後，撒上蔥花即可。
這道汪刺魚豆腐湯：湯色濃醇、鮮香入味，是一道製做方便的杭州家常暖胃滋養的溫暖湯品。
英文解說
Main raw materials are: Wang thorn fish, soft tofu, onion, ginger. First remove the internal organs of fish gill Wang, Li River washed, dried, and then stir in the pan in Hong ginger, then pan fried fish into the gill Wang Huang.
Wang sticklebacks and other sides in the pan fried yellow, pour wine, clear water, open fire, small fire slowly stew. And other white fish soup thick, soft tofu cut into small pieces, add salt, pepper tasty, the sprinkle with chopped green onion can be.
This soup Road, Wang stickleback: soup mellow, delicious flavor, and is a convenient Hangzhou making homemade soup warm warm stomach nourished.
