Cod fish practices are many, Western practices we know more, now we have cod fish cooking techniques have begun to diversify. Chinese and Western wall practices such as: cod meat into strips, add salt, onion, pepper, lemon juice, cooking wine flavor for more than half an hour, egg liquid with corn starch or can add a little custard whisked, after the code after the flavor of the fish in the egg liquid coated, the breadcrumbs poured into the dish, into the fish, sticking well wrapped up tightly and then wait for use, the pan on the fire into the oil, high heat to the oil temperature of fifty percent of the time will be turned down to a medium-low fire, will be put in the fish deep-fried to a golden brown! Strain into a plate and serve with sweet and sour sauce or condensed milk or other flavorful sauce. Cod meat can also be sliced into slices of code flavor, with egg whites and bean dressings coated with low oil temperature in the slippery until cooked and removed, the pan oil, add horse ear onion, ginger stir-fried with bamboo shoots, tomato slices, vegetables, etc. Add pepper, monosodium glutamate, salt, cooking wine, a little fresh broth, water soybean meal in the pot hook owed to the cooked and then poured into the fish slices stir-fried and served on the plate. Can also be made into other flavors of cod dishes.