The practice of steaming swordfish is as follows:

Raw materials: swordfish, vegetable oil, salt, cooking wine, soy sauce for steaming fish, ginger, green onion.

1, prepare the ingredients.

2, from the head of the swordfish, pinch the gills of the swordfish, even the fish belly pulled out, bleached and drained, fish scales do not have to remove.

3, the swordfish into the steam plate, sprinkle some ginger, scallion.

4, sprinkle some salt, put cooking wine.

5. When the water boils, steam the fish for 5 minutes, turn off the heat and simmer for 2 minutes.

6: Take out the steaming plate, remove the green onion and ginger, and sprinkle with chopped green onion.

7: Pour some hot oil on the chopped scallions.

8, drizzle some steamed fish soy sauce on all sides of the swordfish.