英 文 Braised Salmon Head
Ingredients ：
Salmon head 1 whole, Lime 1 whole, Garlic 3 cloves, Onion 1 whole, Red Chili 2 pcs
Seasonings ：
Dark soy sauce 2 tbsp, white vinegar 2 tbsp, soy sauce 4 tbsp, pinch of black pepper, pinch of salt, water 1/2 bowl.
Method ：
1.Clean and rinse salmon head, cut into serving size, put into casserole for further use. Shred onion, dice garlic and put together into casserole.
2.Garnish with pinch black pepper, white vinegar, soy sauce, pinch salt, red chili （ don't cut ） . Add lime juice and half bowl of water and braise till Salmon head is well done.
3.Open cover, add dark soy sauce, and bake for a while. Dish up and serve.
Tips ：
As water will come off the salmon head during boiling, it is sufficient to add half a bowl of water.
英 文 ： Lily bulb crabmeat with bean curd
Ingredients ：
Bean curd 2 pcs, Fresh lily bulbs 50g, Crabmeat 75g, Green peas 30g, Stock 1 can, 1 egg, Some ginger
Sauces ： Salt 1/2 tsp, Sugar 1/2 tsp, Corn flour 2 tsp, Some sesame oil
Method ：
1. Rinse and dice bean curd. Shred lily bulbs into small pieces and rinse in salt water. Mix crabmeat with egg and corn flour and stir even. Boil in oil for a while and collect the mix.
2. Saute ginger, add stock and bring to a boil. Then put crabmeat, bean curd, green peas and lily bulbs together and boil.
3. Once the food cooks through, add sauces and corn flour in water to make a thickened sauce. Add some diced spring onion on top. It is now ready to serve.
Tips ： To save you the trouble of picking crabmeat from a crab, you may buy a can of crabmeat, but make sure to drain off any extra water from it. Since canned crabmeat typically has only a light taste, one should use sauces and spices to create a stronger taste.
英 文 Chicken Slices
Ingredients ：
Chicken breast 150 g, Egg white 2 pcs, Small quantity of crushed ham
Method ：
1. Dice chicken well, add 4 tbsp water and put into mixer. Stir until the mix turns into paste.
2. Filter out residuals from chicken paste, add egg white and stir even.
3. Add some oil after the wok heats through, stir fry egg paste in wok and scoop up first layer of egg. Add some ham to make it look nice.
Hints ：
Residuals must be filtered from chicken paste to prevent diced chicken from remaining in wok when stir frying. The wok must be kept very clean when stir-frying the chicken paste. You should keep only the top layer of egg paste and discard those that stick onto the surface of the wok as they do not look white enough.
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