Alaska black cod: 250g, Thinly sliced green pepper:1 tea spoon（5g）, Thinly sliced red pepper:1 tea spoon（5g）, Diced mushroom: : :1 tea spoon（5g）,Shredded , callion :1 tea spoon（5g）, Egg white: 1, Rice vinegar: Some, Soy sauce : Some, Salt: 1/2 tea spoon（3 g）, Starch: 1 spoon (15g), Oil : 1spoon（15 ml）

1. Clean and shred the black cod.  Mix egg white, salt and starch with the shredded black cod.
2. Fry the shredded cod in oil at medium heat, then take it out letting the oil drip away and put it aside.
3. Quickly fry the shredded scallion until an its aroma is released, then add the shredded black cod, green pepper, red pepper, mushroom, rice vinegar and soy sauce and stir-fry them.

Alaska black cod: 200g, Dried black fungus: 100g, Bamboo shoots: 50g, Broccoli: 50g, sweet green pepper: 50g, Soy sauce: 2 spoons (30ml), Sugar: 1/3 tea spoon (2g), Starchy sauce(water and starch mixed together): 3 spoons (45ml), Chinese wine: Some, Chopped ginger: 1 tea spoon (5g), Salt: Some, Oil: 1 spoon (15ml)

1.  Slice the black cod, winter bamboo shoots, sweet green pepper and mushrooms. Cut the broccoli into cubes and soak the dried black fungus in boiling water to soften its texture.  Boil all the ingredients for a short time.
2.  Prepare the seasoning sauce by mixing the soy sauce, sugar, cooking wine and salt.
3.  Quick-fry the chopped ginger until its aroma reaches you nose then put the black cod, mushrooms, bamboo shoots, broccoli and big pepper into the pan and fry them.  Lastly, dress them with a little starchy sauce.

Alaska Halibut: 400g, Shredded scallion: 1 tea spoon (5g), Chopped ginger: 1 tea spoon (5g), Soy sauce: 4 spoons (60ml), Sugar: 1/3 tea spoon (2g), Chinese wine: 1 tea spoon (5ml), Prickly ash oil: 1/3 tea spoon (2g), Refined soup: 2 bowls (500ml), Starch: 2 tea spoon (10ml)

1.  Clean the Halibut and soak it in soy sauce for 5 minutes.
2.  Prepare seasoning sauce by mixing sugar, cooking wine with refined soup.
3.  Pre heat oiled pan/wok at medium-high then add the halibut chunks and fry at low heat. Remove when golden brown. Drip the oil off and put it aside.
4.  Put the sliced scallion and chopped ginger into the hot pan, quickly sauté them until their aroma hits your nose.  Then put the halibut and seasoning sauce into the pan, Dress them with starchy sauce when the soup becomes thick.  Finally, add the prickly ash oil and serve.

Alaska Halibut : 200g, Chinese kale 2 pieces , Carrot: 50g
Salt: 1/2 tea spoon (3g), Pepper: some, Chinese wine, Concentrated soup: 1 spoon (15ml), Starchy sauce: 1 tea spoon (5ml), Oil : 500ml

1.  Slice Halibut into cubes, then chop up the Chinese kale and slice carrot into diamond shapes. Boil (blanch) these ingredients briefly and put them aside.
2. Pre heat oil in the pan, fry the cubed Halibut, remove and drip off excess oil and put it aside.  Put the cubed Chinese kale and carrot pieces into the pan with heated oil, stir-fry them with salt, pepper, yellow rice wine and concentrated soup. After cooked add the cubed Halibut and dress with starchy sauce before serving.