最近天氣多變，是不是總想喝點熱乎乎、滋補又美味的湯呢？今天，我來給大家分享一道我們家餐桌上的常客——豆腐鯽魚湯。別看它名字樸素，那味道可是一絕！湯色奶白，魚肉鮮嫩，豆腐滑溜，一口下去，暖心暖胃，整個人都舒坦了。最重要的是，做法真的超級簡單，廚房小白也能輕松上手，保證讓你一學就會，成就感滿滿！

鯽魚雖然請魚販處理過了，但我們自己還要再檢查一下。魚肚子里的黑膜徹底刮干凈，魚鰓也要確保去除干凈。然后在魚身兩側均勻地劃上幾道口子。接下來，取一個大碗，放入洗凈擦干的鯽魚，加入幾片生姜和一湯匙料酒，用手輕輕涂抹均勻，腌制10-15分鐘。

300克左右的嫩豆腐用清水輕輕沖洗一下，然后切成小塊。燒一小鍋水，水開后加入半小勺鹽，然后把切好的豆腐塊放進去，用中小火煮1-2分鐘。豆腐撈出后，用涼水沖一下，瀝干水分。

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第三步：

炒鍋燒熱，熱到掌心放在上方能感覺到明顯熱氣。然后，用一片生姜在鍋底擦拭一遍。倒入適量的食用油，油量要比平時炒菜稍微多一點點，大概能鋪滿鍋底薄薄一層。看到油面有輕微波紋，但還沒冒煙，小心地將腌制好的鯽魚放入鍋中。中小火慢煎，不要急著翻動！

第四步：

等鯽魚的一面煎到金黃定型，再輕輕翻面，煎另一面。兩面都要煎到焦香金黃，魚皮微微有點焦脆的感覺最好。魚煎好后，沿著鍋邊烹入一大勺料酒，“呲啦”一聲，香氣瞬間就出來了。

第五步：

倒入足量的滾燙開水！水量一次加足，沒過魚身，湯水很快就開始呈現漂亮的奶白色了，轉大火燒開。豆腐塊小心地放入鍋中，再丟入幾片新鮮的姜片和一小段蔥白。蓋上鍋蓋，轉成中小火慢慢燉煮15-20分鐘。加入適量的鹽，再撒上一點點白胡椒粉。最后，撒上一小把翠綠的蔥花或者幾片香菜葉。輕輕攪勻，就可以關火出鍋啦！

好啦，一碗熱氣騰騰、香氣撲鼻、營養豐富的豆腐鯽魚湯就完美出鍋了！看著這奶白色的湯汁，夾一塊嫩滑的豆腐，再嘗一口鮮美的魚肉，簡直是人間至味。快動手試試吧，我相信你一定能成功！