“麻婆鱼豆腐”是笔者创制的一款新菜，它有别于“麻婆豆腐鱼”和“麻婆鱼”。其制法是，先将鱼肉剁成细茸，做成鱼糕后再切成块，然后用“麻婆豆腐”的烹制方法成菜。菜中的鱼肉既有豆腐的细嫩，又比豆腐的味道鲜美。原料：净草鱼肉５００克鸡蛋清２个化猪油５０克牛肉末５０ “Mapo fish tofu” is the author created a new dish, it is different from the “Mapo bean curd” and “Ma Po fish.” Its system of law is, first fish chopped into fine velvet, made into fish cake and then cut into pieces, and then use “Mapo tofu” cooking method into a dish. Fish in both the delicate tofu, tofu and delicious than delicious. Raw materials: net grass fish 500 grams of egg white 2 lard 50 grams of beef 50