Wash snow peas and cut the tip then pull downward to remove the thin strings of each sides.

Slice the garlic to thin slices. Heat up the oil in the pan and fry each sides until golden, remove from the pan.

Add the snow peas in the pan and add a bit of chicken powder, add a bit of water so it won't burn. Toss for a few minutes until the green turn darker, set on the plate.

Cut the mini sausages end, then cut half way through. Slice to four, they will curl itself once cooked. Set on the plate.

Last is salmon so that it's still warm and crispy when we eat it. Pan-fried until golden and crisp.

Tips: I usually sprinkle some salt on each sides of my salmon, wrap in individual plastic bag then freeze them. This piece has been thawed in the fridge overnight, ready to be used. Heat up oil and sprinkle some flour to avoid oil splashing. I use pot to fry the salmon so I don't need to use too much oil, as long as the oil cover 1/3 of the salmon thickness, that would do.

While frying the salmon, slice a piece of lemon, cut to two then slice one side corner to put the other piece through, there you got a fish shape lemon garnish.