;The difficulty in making this dish lies in the initial processing of the swordfish. The scales of the swordfish can be eaten, and the internal organs and gills are twisted out of the fish with chopsticks to hold the mouth, so there is no need to open the stomach. )

Spare ingredients

Swordfish (500g)

Spare ingredients

Salt (4g)green onion (a little) lard (20g)ginger (a little)

Cooking utensils

Rollers

One

Fresh swordfish.

2

Insert chopsticks through both sides of the gills into the belly of the fish.

Three

Grip the chopsticks firmly with both hands, rotate them a few times, and then pull them as you rotate to get all the gills and guts out of the fish.

Four

After the guts are removed, the blood in the fish's belly is flushed out with water from the fish's mouth, and the cleaned swordfish is as good as new.

five

Add green onion, ginger and lard, and steam for about 6 minutes.

Six

Pour the juice from the dish into the pot, thicken the sauce and pour it over the swordfish.

This site will share with you how to make steamed swordfish. Have you learned the steps to steam swordfish, the time needed and the seasoning mix? We will teach you how to make steamed swordfish by our hands. You can make steamed swordfish nutritious and delicious. Hurry up to make a delicious meal for you and your family. We are looking forward to share the firing result of Steamed Swordfish Recipe.