汪刺鱼豆腐汤是以汪刺鱼、豆腐为主材的制作的菜品，主要营养为钙。

中文名：汪刺鱼豆腐汤

主要原料：汪刺鱼

主要营养成分：钙

配料：葱、姜

主要原料是:汪刺鱼、嫩豆腐、葱、姜。做法：

先将汪刺鱼去除内脏，洗净漓干，然后在油锅里煸香姜片，再把汪刺鱼放入锅里煎黄。

等汪刺鱼在油锅里两面煎黄后，倒入料酒、清开水，大火开，小火慢慢炖煮。等鱼汤白浓时，放入切好的嫩豆腐小块，加盐、胡椒粉入味后，撒上葱花即可。

这道汪刺鱼豆腐汤：汤色浓醇、鲜香入味，是一道制做方便的杭州家常暖胃滋养的温暖汤品。

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.