鱼骨豆腐汤
作者：毛毛妈
做西湖醋鱼的煮鱼汤，没舍得扔掉，加上鱼骨鱼尾煮煮，加点豆腐煮了个汤。
用料:
1：剩余的碧古鱼脊骨及鱼尾300克,洗净备用。
2：豆腐2块280克，切丁。
3：鸡蛋1个，打散备用。
4：鸡精1/4 茶匙，香油1大匙，白胡椒1/8茶匙。
5：玉米油1.5大匙，葱花1大匙。
锅内放剩余留用的做西湖醋鱼的煮鱼汤，加水两杯和1料，开大火煮至滚，调小火煮10分钟。调中火放入2料后再煮1分钟，接着放下3料和4料拌匀，撒上葱花即成。
厨房推荐(Kitchenware):
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Keep this going please, great job!
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