Spicy chive-flavored tofu croaker

Overview

The spicy taste is fragrant with a handful of leeks, but I don't know whether it's the tender fish or the tender tofu pudding.

Crack and wash the silver carp, cut the head in half, slice the fish meat, cut the fish belly into pieces, and chop the fish bones into chunks. Add salt, cooking wine, pepper, chicken essence and red sweet potato starch;
Grasp evenly and code for about ten minutes.
Buy hot bean curd with bile water;
Pour away the water, put it into a soup pot, and mash it into large pieces with a spatula.
Cut leeks into sections.
Heat the pot over low heat, add a little oil and stir-fry the fish seasoning until fragrant;
Pour in enough water and add the fish head and belly;
Bring to a boil over medium heat and cook for about five minutes. Add the fish bones and fish belly and cook for about five minutes. Remove them from the soup pot;
Reduce the heat to low, add the fish fillets, wait until the soup boils and the fish fillets float, then put them into the soup pot;
Then pour the soup into the soup pot;
Sprinkle in the leek segments.
Add more oil over low heat, add Sichuan peppercorns and sea pepper rings and fry until fragrant;
After the oil smokes, pour it on the leek segments;
Sprinkle with cooked white sesame seeds.