1. Scrape the scales, remove the gills and fins of the swordfish, cut a knife horizontally outside the anus, insert the chopsticks into the belly of the fish from the gill mouth, wring the internal organs, cut off the tip of the fish tail and wash it, and then cut it along both sides of the spine with a knife one by one outside the back of the fish to remove the spine.
2. Lay the fish skin on the anvil with the back of the knife gently beating the fish meat to make the fine bones stick to the fish skin, then scrape the fish meat on both sides with the knife surface covered with water and chop it into minced fish, put it into the bowl, add the pig fat, egg white, refined salt, monosodium glutamate, Shaoxing wine and a proper amount of water, mix and divide into four parts, and lay it on the meat surface of the four knife fish skin.
3. Close the fish skin on the other side, dip the end of ham and coriander in the mouth, put it in the plate, spread the slices of ham, asparagus and winter mushroom on the fish, and then put the green onion knot, ginger, Shaoxing wine and salt.
4. After steaming in the cage, take out the onion, ginger and drain the soup; put the pot on a high fire, scoop in the chicken soup, add MSG and salt, thicken with starch after boiling, pour in the cooked lard, and then pour it on the fish.