东坡肉菜谱制作过程中英文对照版

东坡肉dongpoBraisedpork主料：猪五花肋肉1500克、Mainingredients:1500gporkstreakyribmeat辅料：葱100克、白糖100克、绍酒250克、Accessories:100ggreenonion,100gwhitesugar,250gshaoxingricewine调料：姜块（拍松）50克、酱油150克。Seasonings:50ggingershreds(pattedloose),150gsoysauce.制作流程Productionprocess1、将猪五花肋肉刮洗干净，切成10块正方形的肉块，放在沸水锅内煮5分钟取出洗净。1,scrapeandwashtheporkstreakyribmeatclean,cutitintotensquaremeatcubes,takeitoutandwashitcleanaftercookingitinboilingwaterfor5minutes.2、取大砂锅一只，用竹箅子垫底，先铺上葱，放入姜块，再将猪肉皮面朝下整齐地排在上面，加入白糖、酱油、绍酒，最后加入葱结，盖上锅盖，用桃花纸围封砂锅边缝，置旺火上，烧开后加盖密封，用微火焖酥后，将近砂锅端离火口，撇去油，将肉皮面朝上装入特制的小陶罐中，加盖置于蒸笼内，用旺火蒸30分钟至肉酥透即成。2,takeabigcasserole,abamboogratesasbottom,firstcoveredwithgreenonion,addgingerslices,thenporkskinfacedown,neatlyarrangeonit,addwhitesugar,soysauce,yellowricewine,finallyaddgreenonionsegments,coverandcasseroleseamenclosedwithpeachblossompaper,putitonhighheat,sealthemafterboiling,braisedwithmicrofire,aftercrisp,sidenearcasserolesleavefire,skimoil,porkskinfaceupsideandputtedintouniquesmallclaypot,coverandplaceitinthesteamer,steamedfor30minutesonlargefireuntilthemeatbecomecrisp,serve.