300g Alaska salmon
80g hot peppers
50g ginger
50g shallots
1 teaspoon (5g) salt
2 teaspoon (10ml) light soy sauce
2 teaspoon (10ml) vinegar
2 teaspoon (10ml) soup-stock
30g Sichuan pepper
some oil

1. Crush the ginger and chop up shallots, then dip into water. Cut hot peppers into small cubes.
2. Thaw and clean salmon then cut into strips. Dip strips in the mixture of shallots, ginger and water for 5 minutes. Boil strips until cooked, remove and let dry.
3. Mix salt, light soy sauce, vinegar, soup-stock, pepper powder and hot peppers to make a sauce. Put the salmon slices into a bowl and pour sauce over the slices evenly.
4. Heat some oil at close to high, and fry the Sichuan pepper. Pour the peppered oil over the bowl.

100g fresh mushrooms
200g Alaska salmon
80g fresh prawns
20g ginger
some salt and cooking wine
some black pepper cube, olive oil

1. Cut off mushroom stalk and set aside. Cut several curves on the surface of mushroom caps and set aside. Chop up the stalks and mince the ginger.
2. Thaw and chop up Alaska salmon. Mix the chopped fish with salt, cooking wine and minced ginger to make a filling. Put filling into the mushroom caps.
3. Heat oven to 200 degrees, place the mushrooms on tinfoil and place on a baking tray. Take them out after baking for 20 minutes. Shake some black pepper over the mushrooms.

250g Alaska salmon
4pcs each longan and red cherries
25g carrots
10g string bean
15g soaked bamboo
10g ginger threads
some salt
some cooking wine, soup-stock, oil

1. Thaw Alaska salmon and cut into chunks. Cut carrots and bamboo into small cubes. Mix egg white, starch and baking powder into flour paste and set aside.
2. Heat the oil to med-high and fry the flour paste until golden. 3. Heat more oil and fry ginger thread then add carrot bamboo cubes and string beans. Fry for
3 minutes. Add salt, cooking wine, plain soup-stock with a mixture of starch and water. Pour mixture over salmon and fry evenly. Serve with a decoration of longan and cherry.

400g Alaska salmon
25g bamboo
2 egg whites
Half teaspoon (3g) salt
Some starch
3g minced shallot
1 tablespoon (15ml) cooking wine
20ml vinegar
1 tablespoon (15ml) wet starch
500ml oil 30g tomato paste
some sesame oil

1. Thaw and clean Alaska salmon. Cut it into small cubes. Mix with egg white, a little salt and starch.
2. Boil bamboo then take it out and let dry. Cut it into small cubes and set aside. Mix minced shallots, salt, cooking wine, vinegar, and starch together to make a mixture of starch and water.
3. Heat oil to mid-heat and put salmon in the pan. Add bamboo cubes once salmon is cooked then take them out and drain oil.
4. Heat some oil and fry tomato paste. Put salmon and bamboo cubes into pan and add the mixture of starch and water. Pour in a little sesame oil and fry evenly.

250g/ea Alaska salmon, Alaska Dungeness crab
250g pineapple
20 steamed rice paper sheets
2 fried pan cakes
2 eggs
250g mushrooms
some starch, egg yolk
some bread powder
some salad dressing
some oil

Wash mushroom, and combine with Alaska seafood and wrap in rice roll. Set aside for future use.
2. Chop up Alaska seafood and pineapple. Mix them with salad dressing until well combined, and roll them into the steam rice paper.
3. Dip the rolls in starch, egg yolk and bread powder mix and fry until totally cooked. Set on a plate and serve.

200ml milk
2 egg white
3 Alaska Dungeness crab
50g Carrot
30g lima-bean
some starch and salt

1. Combine milk, starch and salt. Mix well. Chop and wash Alaska Dungeness crab.
2. Chop carrot into treads. Heat oil in a pan and add milk while stirring.
3. When milk thickens, add the Alaska Dungeness crab, carrots and lima-beans and sauté.

250ml milk
250ml soup stock
1 Alaska Dungeness crab
2 mushrooms
100g cabbage
50g vermicelli
50g cauliflower
proper hot-pot sauce

Thaw Alaska Dungeness crab chop into cubes. Wash cabbage, chop chicken breast meat and cauliflower and cut slices in the fresh mushroom caps and set aside for future use.
2. Boil the soup stock and milk as a soup for the hot pot. After it boils, put all ingredients into the pot and prepare a sauce for dipping.

1 Alaska Dungeness crab
100g fresh bamboo shoot
50g garlic sprouts some salted meat
1/2 teaspoon（3g） salt
some soybean paste and soy sauce
some oil
2 teaspoons (10ml) starch water mix
some soup stock

Wash fresh bamboo shoot and boil then remove and let dry. Thaw Alaska Dungeness crab and chop into cubes. Boil, remove and drop into cold water for future use.
2. Heat oil at medium. Fry the garlic sprouts and salted meat. Then add the soup stock, salt, soybean paste and soy sauce until it boils. Starch and sauté the bamboo shoots and Alaska Dungeness crab.

300g Alaska black cod
50g pepper
30g twisted dough sticks
5g mashed garlic
80g black pepper
10 pancakes (used for roast duck)
500ml（actually 30ml） oil
20ml water starch mix
1 egg white
some flour
1 teaspoon（5ml） cook wine
some white sugar, salt, soy bean sauce

1.. Chop Alaska black cod into 1cm cubes, add egg white, flour, sugar, salt and soy sauce.
2. Heat oil at slightly below medium, cook Alaska black cod until done then add the pepper and fry. Remove the black cod and pepper and drain oil.
3. Put the oil into another wok and heat the oil to about 50%, then fry the twisted dough sticks and take out and drain oil.
4. Leave a little oil in the wok to heat it to 60% degree. Add mashed garlic and sauté. Add black pepper and water starch mix, also add the Alaska black cod and pepper. Sauté then serve. Enjoy this delicious course by rolling the fish up in the pancakes.

500g Alaska black cod
some flour, cream, lemon juice
1 teaspoon（5g） salt
some monosodium glutamate, sugar
1 teaspoon（5ml） cooking wine
some minced shallot and ginger
some barbeque sauce

Fry flour and cream and put them aside for future use. Chop Alaska black cod into cubes, add salt, MSG, cooking wine, sugar and minced shallot and ginger for pickling.
2. Put the pickled meat on the fried flour and put it into the oven to heat to 180 degree and take it out after 10 minutes.
3. Sprinkle little barbeque sauce on the grilled Alaska black cod and a little lemon juice as well.

200g Alaska black cod
Proper Dry residue of steamed bread
Proper egg yolk
1/2 teaspoon (3g) salt
Proper/ea monosodium glutamate and cook wine
Proper oil

1. Thaw Alaska black cod and chop it into little cubes and pickle it.
2. Pour the oil into the pot, put the dry residue of steamed bread dip with egg yolk into the pot as well. Cooked thoroughly and take it out for dropping oil.

75g Pawpaw
200g Alaska black cod
50g Fresh Bamboo shoot Proper soup stock
some/ea salt and monosodium glutamate
some water starch mix Little oil

1. Skin off the pawpaw and process it as mushy ones. Then put it into the pot for boiling. Add water starch then take it out and put it into bowl. Thaw Alaska black cod and chop it into cubes for future use.
2. Wash the bamboo shoot and chop it. Deep sauté the fillet and the bamboo shoot. Then put salt, MSG to sauté thoroughly, put it into the pawpaw soup.