1 orange
2 pieces Alaska king crab leg
100g Alaska salmon
some salt & sugar
1 egg

Thaw king crab legs and pick out meat. Chop up the salmon and crabmeat together.
2 Peel orange and chop into very small pieces. Add chopped orange into the salmon and crab meat. Mix with salt, sugar and egg white.
3 Shape into small meatballs. Heat oven to 180℃ and bake meatballs for 20 min.

3 pieces Alaska king crab leg
2 kiwi
1 red pepper
1 yellow pepper
1/2 onion
2 tablespoons (30ml) olive oil
1 teaspoon (5ml) brandy
Some vinegar and salt

1 Slice onion, red and yellow pepper and boil in hot water. Slice kiwi. Mix the brandy, olive oil, vinegar and sugar together.
2 Thaw king crab leg and remove meat from shell.
3 Put all vegetables and fruit in a large bowl. Add crab meat and vinaigrette and mix.

500g white gourd
4 pieces Alaska king crab leg
100g mushroom
50g bell peppers
1 tablespoon (15ml) sesame oil
1 tablespoon (15ml) cooking wine
1 tablespoon (15ml) soy sauce
Some sugar, chicken powder, corn starch
Some chicken stock

1 Thaw Alaska king crab legs and cut into cubes. Chop mushrooms and bell peppers.
2 Heat oil, add mushrooms and bell peppers and fry a while. Add cooking wine, soy sauce, sugar, chicken powder and chicken stock. When it boils, add the corn starch and cool for later use as filling.
3 Carve 6 columns in the white gourd. Fill with filling and steam for 10 min.
4 Boil the chicken stock and add the corn starch. Pour over the white gourd bowl.

400g cabbage
2 pieces Alaska king crab leg
Some minced ginger and scallion
20 ml cooking wine
1 teaspoon (5ml) soy sauce
1 teaspoon (5g) sugar
1/2 teaspoon (3g) salt
1 teaspoon (5g) chicken powder
2 tablespoon (30ml) corn starch
1 teaspoon (5ml) sesame oil
Some chicken stock
40ml cooking oil

1 Thaw Alaska king crab legs and remove meat from shell. Slice cabbage and steam.
2 Heat oil at medium. Fry scallion and minced ginger. Add cooking wine, soy sauce, salt, chicken stock, sugar and chicken powder. Add crab meat and sugar and cook for a while. Add corn starch and sesame oil.

1 Alaska snow crab
300g pumpkin
1 celery
2 tablespoon (30g) butter
Some salt

1 Thaw Alaska snow crab. Add some salt and boil snow crab for 10 min.
2 Peel pumpkin skin and slice into pieces. Cut celery into small cubes. Melt butter and add pumpkin and celery. Add the crab broth left from part 1 and boil for 20 min. 3 Add crab meat and mix.

2 chili pepper
5 Alaska snow crab leg
Some mushroom
Some cabbage
1 scallion
2 ginger
1 tablespoon (15ml) soy sauce
1 tablespoon (15ml) cooking wine

1 Thaw Alaska snow crab leg and pick out meat. Chop mushrooms. Get rid of the seeds in the chili pepper. Mince ginger and scallion. Slice the cabbage.
2 Mix crab meat with mushrooms, ginger, mince mix, soy sauce and cooking wine.
3 Put the crab meat mix into the chili peppers and cover with the cabbage. Steam for 15 min.

350g Alaska snow crab
150g asparagus
1/2 red pepper
1 teaspoon
(5g) minced ginger
1 teaspoon
(5g) minced scallion
1 teaspoon (5g) salt
2 teaspoon (10g) sugar
1 tablespoon (15ml) soy sauce
Some chicken stock, cooking wine, corn starch

1 Thaw Alaska snow crab and cut into cubes. Slice bamboo and red pepper.
2 Heat oil. Add minced ginger and scallion. Add the chicken stock, snow crab and asparagus. Let stew for a while.
3 Add salt, sugar, soy sauce, cooking wine and corn starch.

150g Alaska halibut
1 lemon
100g cucumber
25g onion
50g carrot
50g tomato
some salt and sesame oil
1 teaspoon (5g) chicken essence

1. Thaw Alaska halibut and slice. Boil slices until cooked and dip them in ice water for 2 minutes. Take them out let dry. Use half a lemon for juicing, and the another half for cutting into cubes.
2. Cut cucumber, onion and carrot into slices, and cut tomato into small cubes.
3. Mix halibut, vegetable slices and fruit cubes together. Add lemon juice, salt, chicken essence and sesame oil and mix well

300g Alaska halibut
50g each Green, red and yellow pepper
4pcs small dried peppers
some Sichuan pepper, sliced ginger and garlic
1 tablespoon (15g) bean sauce
Half teaspoon (3g) salt
1 teaspoon (5g) sugar
1 teaspoon (5ml) dark soy sauce
2 teaspoon (10ml) cooking wine
some starch, chicken essence, oil

1. Thaw Alaska halibut and cut into cubes. Add salt, starch and white wine together and mix. Cut green, red and yellow peppers into cubes and set aside.
2. Cook oil to medium heat, fry halibut until cooked. Remove and strain oil.
3. Heat more oil and sauté dried peppers, Sichuan pepper, sliced ginger and garlic. Then put halibut, colorful pepper cubes, bean sauce, white wine, salt, sugar and dark soy sauce together and stir fry the mix. Thicken with a mixture of cornstarch, water and sesame oil. Then fry evenly.

400g Alaska Halibut
400g soybean sprout
25g chopped peanut
10g cooked white sesame
20ml vinegar
100g dried red peppers little oil
some sesame oil some pepper oil
some soy sauce
30g minced garlic
1 teaspoon (5g) salt
2 teaspoon (10g) sugar
10g sliced shallot
10g each green and red sliced pepper

1. Grind dried red peppers and equal amount of oil into spicy sauce. Clean soybean sprouts and boil until cooked and set aside. Thaw Alaska halibut and clean. Cut halibut into strips. Put the strips into boiling water and remove after cooking for 1 minute. Pour out water and place halibut over the soybean sprouts.
2. Mix the chopped peanuts, white sesame, vinegar, spicy sauce, sesame oil, pepper oil, soy sauce, minced garlic, salt, chicken essence and sugar together and make into a sauce. Set the sauce aside.
3. Put the sauce over the halibut and soybean sprouts. Cook oil at 80% heat and pour the oil over the Halibut and soybean sprouts.

300g Alaska Halibut
some bacon,
salad dressing
some asparagus
1 teaspoon (5g) salt
some chicken essence
1 teaspoon (5ml) cooking wine
some pepper powder
some oil
2 eggs
some starch

1. Thaw and clean Alaska halibut. Cut it into small cubes. Mix salt, some MSG, cooking wine and pepper powder together with Halibut cubes.
2. Slice bacon and role up fish. Braise roll until cooked and set aside.
3. Mix egg and starch stirring well. Brush mix over rolls and fry in pan until the outside becomes crisp and the inside becomes tender. Place fish rolls on a plate and add salad dressing.
4. Clean fresh asparagus and cook in slightly salted boiling water. Place on plate with rolls.