箩粉鱼头豆腐汤

特征： 鱼头滑嫩，豆腐幽香。                               　                                                                                                       

原 料:  
鱼头2个 香菇冬笋各50克 豆腐100克                               　                                                                                             

制 法：
先将鱼头炸一下；再加少许豆瓣、葱姜、蒜末，加汤烧开后捞去渣，放香菇、冬笋片、豆腐、酱油、盐、味精、胡椒、料酒、鱼头熟后放粉皮，汤开后勾芡撒青蒜即成。