1.   Chiang seasons the mixture with ginger, soy sauce and oyster sauce and serves the warm stir-fry in crisp, cold iceberg lettuce cups.

2.   Put meat on a piece of plastic wrap and rub the flour seasoning mixture over all surfaces.

3.   Season mixture with salt and pepper to taste, and stir in beans, carrots, cabbage and black truffle.

4.   Season the mixture with a pinch of salt, pepper and cayenne.

5.   Season the mixture with salt and pepper and dredge the fish in it.

6.   The mixture is seasoned with garlic and pepper.

7.   This simple mixture is seasoned only with salt and pepper.

8.   When the mixture is seasoned as you like, mound in a small bowl.

9.   Season the mixture and wrap in the filo pastry.