1, almond cod. Ingredients: 2 pieces of cod, 20g of onion, egg 1 piece, 20g of almond slices. Seasoning: 3 g of salt, 70 ml of white wine, 20 ml of olive oil, lemon 1 small piece, 5 g of white pepper and 25 g of butter. Practice: prepare materials, chop onions, wash fish and control the surface moisture. Sprinkle salt and pepper evenly on both sides of cod. Squeeze a few more drops of lemon juice and marinate for 10 minutes. The marinated cod is put in the beaten egg white, and then evenly covered with a layer. With almond slices on both sides. Heat the pan. When the olive oil is heated to 50%, add the fish fillets and fry them on low heat until both sides are golden. Put it on a baking tray covered with tin foil, put it in a preheated oven at 180 degrees, and bake it for about 10 minutes. To make white wine butter juice: add white wine and chopped onion to the pan, bring to a boil with low heat, slowly add butter in small amounts and many times, and stir in one direction with a blender until the butter absorbs the soup and thickens, then pour it on the roasted cod to eat together.

2. Fried cod. Ingredients used: 2 pieces of cod steak, 2 tablespoons of light soy sauce, light soy sauce 1 spoon, oyster sauce 1 spoon, sugar 1/2 spoon, 8 tablespoons of water, a little pepper, a little sesame oil, starch 1 spoon, salt 1 gram. Specific practice: prepare ingredients, thaw cod to remove fine scales and clean them. Marinate cod with cooking wine, pepper and salt starch for about ten minutes. Prepare onion, ginger, garlic and red pepper. Mix soy sauce, soy sauce, sugar, pepper, sesame oil and water together to make a bowl of juice. The salted fish is soaked up with kitchen paper. Fry in a pan with oil. When the fish is fried on both sides, add onion, ginger, garlic and red pepper. Then pour in the prepared bowl juice. When the fire boils, it turns to a low heat. Cook until there is only a little soup left, then turn off the heat and enjoy.

3. Cod steamed dumplings. Ingredients: glutinous rice100g, lard 20g, one piece of black cod, 250g of dumpling skin, one onion, swallow, sugar, oyster sauce, cooking wine and chopped black pepper. Decoration: black cod, crab roe. Practice: soak glutinous rice for half a day, steam it, and spread it. Fried black cod on both sides, peeled and boned, and cut into small pieces for later use. Mix glutinous rice and black cod with lard, onion, cooking wine, oyster sauce, salt, sugar and chopped black pepper. Take a dumpling skin, put glutinous rice stuffing, and hold it in a vase shape. Decorate the bottle with cod and crab roe. Steam in a steamer for 3 minutes.