Ingredients: 1 seabass about 500 grams, 150 grams of asparagus, half a pumpkin.

Seasoning: 150 grams of homemade stinky tofu, 5 grams of salt, 2 grams of MSG, 10 grams of sugar, 20 grams each of ginger, garlic, and coriander, 30 grams each of soy sauce, rice wine, and Maggi, salad 30 grams of oil and 50 grams of stock.

Preparation: 1. Marinate the live seabass in the prepared stinky fermented bean curd water for 48 hours, take it out and air-dry it for 24 hours to make the raw stinky mandarin fish, then remove the internal organs, scales and clean them . 2. Heat the salad oil until it is 50% hot. Fry the seabass over low heat for about 6 minutes until both sides turn yellow. Add ginger and garlic and stir-fry until fragrant. Add soy sauce, salt, MSG, sugar, Maggi, add stock, and cook over high heat. Turn to low heat and simmer for 15 minutes, cook the rice wine, reduce the juice over high heat, drizzle with oil and serve on a plate, garnish with asparagus, pumpkin and coriander.