Braised swordfish detailed production steps 1. respectively, the spring bamboo shoots, mushrooms cleaned and sliced; 2. white scallions cut into segments, lard cut into dices, ginger slices spare; 3. swordfish (banded fish) to scrape the scales, fins, gills, in the anus across a small cut (cut off the intestines of the fish), with a bamboo chopstick from the gill opening into the abdomen, strangled out of the viscera, washed away the blood, chopped off the tip of the tail, with a clean cloth to absorb the water, the fish on one side of the body to wipe the soy sauce (10g); 4. Heat a frying pan over medium heat, add cooked lard (30g), add swordfish (soy sauce side down). 5. Fry until light yellow, turn fish over, add bamboo shoots, sliced shiitake mushrooms, diced lard, ginger, scallions and white onion, add wine, soy sauce (40g), sugar, salt and water (to submerge the fish). 6. When cooked to 60 minutes, add cooked lard (36g), transfer to medium heat and cook for 2 minutes. 7; 7. and then move to the high fire, shake the frying spoon, to be thickened marinade, pot into the plate that is complete.