1, a piece of salmon, 250g of Beibei pumpkin or Japanese pumpkin, 35 asparagus, 2 thin carrots, 2 cloves of garlic, coconut milk about 100g, cooking oil 10ml, and a little chopped green onion chicken soup.

2, pumpkin, asparagus, carrots and salmon change knives, fish is easier to cook, so the pumpkin should not be too big. Cut garlic.

3, first use a little oil, stir-fry asparagus, put a little broth, simmer in medium heat and it will soon be cooked, and put it on the plate. Don't pour the soup left at the bottom of the pot, add half a spoonful of oil.

4. Put all the remaining ingredients into the pot, carefully spread them flat, so that the pumpkins and carrots are stained with oil, and don't shovel the fish too hard. Vitamins in pumpkins and carrots will be better absorbed with oil. Salmon itself is rich in oil, so you don't need to put a lot of oil in cooking. Add minced garlic.

5, add coconut juice, boil and turn to medium heat.

6. When the pumpkin is soft and glutinous, turn to high fire to collect juice, add appropriate amount of salt and white pepper to taste, and a little chicken essence. Put the asparagus back, mix well and take it out of the pot.