红烧肉做法英文_图文解析
红烧肉菜谱制作过程中英文对照版
红烧肉菜谱制作过程中英文对照版材料：- 猪肉五花肉500克- 料酒适量- 生姜适量- 大葱适量- 光盐适量- 白糖适量- 老抽适量- 生抽适量- 鸡精适量- 清水适量制作步骤：1. 将猪肉五花肉切成块状。
2. 锅中倒入适量的水，放入生姜和大葱，煮沸后将猪肉块放入，焯水去腥。
3. 将焯水后的猪肉块捞出备用。
4. 另起锅烧热，加入适量的食用油，热油后放入糖，炒成糖色。
5. 加入焯水后的猪肉块，翻炒均匀。
6. 加入适量的料酒，烹饪片刻让猪肉块入味。
7. 加入适量的生抽、老抽，烹饪片刻。
8. 加入适量的光盐和鸡精，烹饪搅拌均匀。
9. 加入适量的清水，调至肉块的一半高度，大火烧开后转小火炖煮30分钟。
10. 炖煮过程中，根据个人口味可适量调整调料。
11. 炖煮30分钟后，熄火，焖15分钟入味。
12. 装盘，撒上少许葱花作为点缀即可。
Ingredients:- 500 grams of pork belly- Some cooking wine- Some ginger- Some green onion- Some salt- Some sugar- Some dark soy sauce- Some light soy sauce- Some chicken essence- Some waterInstructions:1. Cut the pork belly into chunks.2. Boil some water in a pot and add ginger and green onion. Once the water boils, add the pork belly chunks to blanch and remove any unpleasant odor.3. Remove the blanched pork belly chunks from the pot and set aside.4. Heat some cooking oil in another pot, add sugar, and stir-fry until it turns into caramel.5. Add the blanched pork belly chunks to the pot and stir-fry evenly.6. Add some cooking wine and cook for a while to let the pork belly absorb the flavors.7. Add some light soy sauce and dark soy sauce, and cook for a while.8. Add some salt and chicken essence, and mix well.9. Add some water, filling the pot until it reaches halfway up the pork belly chunks. Bring it to a boil over high heat, then simmer over low heat for 30 minutes.10. Adjust the seasonings according to personal taste during the simmering process.11. After simmering for 30 minutes, turn off the heat and let it rest for 15 minutes to enhance the flavor.12. Serve on a plate and garnish with some chopped green onion.。
红烧肉的做法 英文
Braised Pork in Brown Sauce, also known as Red Cooked Pork, is a traditional Chinese dish beloved for its tender meat and rich sauce aroma. This dish is not only delicious but also nutritious, making it a common dish for family gatherings and festive celebrations. Ingredients:- Pork belly 500g- Ginger 3 slices- Garlic 3 cloves- Green onions 2 stalks- Star anise 2 pieces- Cinnamon 1 small piece- Soy sauce to taste- Dark soy sauce to taste- Cooking wine to taste- Sugar to taste- Water as needed- Salt to tasteSteps:1. Cut the pork belly into 2-3 cm cubes and blanch in boiling water to remove blood and impurities.2. Slice the ginger and garlic, and cut the green onions into sections for later use.3. Heat the pan with cold oil, then add ginger, garlic, and green onion to sauté until fragrant.4. Add the pork belly cubes and stir-fry over medium heat until the surface is slightly browned.5. Add star anise, cinnamon, and cooking wine, and continue to stir-fry to release the fragrance.6. Pour in the soy sauce and dark soy sauce, and stir well to evenly coat the pork cubes.7. Add enough water to cover the pork.8. Bring to a boil, then reduce the heat and simmer for about 1 hour, adding sugar as needed to enhance the flavor.9. When the pork is tender and the sauce is thickened, season with salt.10. Sprinkle with chopped green onions before serving.Tips:- Choose pork belly with a good balance of fat and lean meat for the best results in Red Cooked Pork.- Pay attention to the heat when stir-frying the pork belly to avoid burning.- Check the sauce periodically during the slow cooking process to prevent it from drying out. Conclusion:The preparation of Braised Pork in Brown Sauce is not complicated, with the key being the control of heat and the balance of flavors. Master these points, and you can easily make delicious Red Cooked Pork at home.。
红烧肉的做法(英文)
Red-cooked PorkPrimary Ingredients:Streaky pork about 500 grams, 3 green shallots, 5 blocks of dried hawthorn, 1 block of brown sugar.Major Procedures:1. Cut the green shallots into two segments at the junction of the white and the green, and then cut the white segment into many sections and the green segment into small pieces; meanwhile, cut the raw pork into small cubes.2. Pour some boiled water into a pot; put the pork cubes and all the white sections into it; then it will spends 5 minutes in boiling them slightly.3. After the second process is finished, take them out from the pot and wash the pot utterly; then put them into the clean pot just washed and fry them with a low flame.4. When the surfaces of the cubes get somewhat yellow and emerge a little oil, add a spoonful of sugar to the pot and stir all in the pot evenly and lastingly to fry them with a low flame until the sugar is melted.5. Add some water to the pot so that the meat is very submerged, next put the hawthorn into the pot, it will takes about 30 minutes to boil them with a low flame.6. After half a hour or so, adjust the flame to a medium flame and add appropriate quantities of salt and soy sauce according to the individual actual situation, then stir all in the pot continuously until the juice becomes concentrated.7. Sprinkle the green pieces on the meat, stir a bit slightly.如有侵权请联系告知删除，感谢你们的配合！。
红烧肉做法英文
Known to all Chinese,The dish I’d prefer to share its recipe with my friends is bouilli.There are several elements for which it is highly appreciated.Besides impressive taste and charmful surface,bouilli makes good use of common ingrednients.All materials you need are 500g streaky pork ,one cinnamon, 3 Anises, five pieces of ginger,and enough oil,one sppon of salt and two spoon of soy sauce,cooking wine,monosidum glutanate and three spoon of dark brown sugar .After collecting the indegients,we can have access to the basic cooking tips.Tip one,cut the meat into thumb-size pieces ,peel ginger slice,and put oil into the pot. When oil cools, add cinnamon and anise.Tip two,froy out the fragrance with small fire, turn into the big fire and put into steaky pork. After fry out stirring coloration, continue to saute 2 minutes until oil outlet. Tip three,add dark soy sauce, sugar, salt and mix all the condiments well. Continue to fry and stir 5 minutes,then add boiling water ,together with red dates and ginger, lid the pot, turn to the small fire and simmer 40 st but not least,move into the big fire and accept the soup, so it would have a layer of stiff rich sauce in each pork.。
制作红烧肉英语作文
制作红烧肉英语作文Making Braised Pork BellyBraised pork belly, also known as "红烧肉" in Chinese, is a classic dish loved by many for its tender meat and rich, savory flavor. The process of making this dish involves a few key steps that are crucial in achieving the perfect balance of flavors and textures.To start, select a cut of pork belly with a good balance of lean meat and fat. The ideal ratio of fat to meat will ensure that the dish is flavorful and succulent. Begin by blanching the pork belly in boiling water to remove any impurities and excess fat. This step not only cleans the meat but also helps to firm up the texture.Next, it's time to prepare the braising liquid. A combination of soy sauce, dark soy sauce, sugar, cooking wine, ginger, garlic, and spices such as star anise, cinnamon, and cloves will create a complex and aromatic flavor profile. Adjust the seasoning to your preference, keeping in mind that the flavors will intensify as the pork belly simmers.Once the braising liquid is ready, add the blanched porkbelly to the pot and bring it to a gentle simmer. Cover the pot with a lid and cook the pork belly over low heat, allowing it to braise slowly until the meat is tender and the flavors have melded together. You may need to periodically check the liquidlevel and add more water if necessary to prevent it from drying out.As the pork belly cooks, you'll notice the sauce thickening and the meat becoming increasingly tender. The slow cooking process is key to achieving the desired meltinyourmouth texture that braised pork belly is known for. Once the meat isforktender and infused with the rich flavors of the braising liquid, it's time to serve.To serve braised pork belly, slice it into thick pieces and arrange them on a serving platter. Spoon some of the flavorful braising sauce over the meat, garnish with chopped scallions or cilantro, and serve hot with steamed rice or buns. The tender meat, luscious fat, and savory sauce combine to create a truly satisfying dish that will leave your taste buds craving for more.In conclusion, making braised pork belly is a labor of love that rewards you with a dish that is both comforting and delicious. By following these steps and paying attention to the details, you can recreate this classic Chinese dish in your own kitchen and impress your family and friends with your culinary skills. So roll up your sleeves, gather your ingredients, andget ready to savor the delightful flavors of homemade braised pork belly.。
红烧肉的做法英语作文
红烧肉的做法英语作文英文回答：Braised Pork Belly (Hong Shao Rou)。
Braised pork belly, also known as Hong Shao Rou, is a classic Chinese dish that is enjoyed by people all over the world. It is a slow-cooked dish that is made with pork belly, soy sauce, sugar, and spices. The pork belly isfirst braised in a flavorful liquid until it is tender and fall-off-the-bone. It is then browned in a wok or skillet until the skin is crispy.The key to making a good braised pork belly is to use high-quality ingredients and to cook it slowly over low heat. The pork belly should be well-marbled with fat, and the soy sauce should be of good quality. The sugar and spices can be adjusted to taste.Ingredients:1 pound pork belly, cut into 1-inch cubes.1 cup soy sauce.1/2 cup sugar.1/4 cup Chinese rice wine.1 tablespoon ginger, minced.1 tablespoon garlic, minced.1 teaspoon five-spice powder.1/2 teaspoon salt.1/4 cup water.Instructions:1. In a large bowl, combine the pork belly, soy sauce,sugar, Chinese rice wine, ginger, garlic, five-spice powder, and salt. Stir to coat.2. Cover the bowl and refrigerate for at least 4 hours, or overnight.3. Drain the pork belly and discard the marinade.4. In a large skillet or wok, heat 1 tablespoon of oil over medium heat. Add the pork belly and cook until browned on all sides.5. Add 1/4 cup of water to the skillet. Bring to a boil, then reduce heat to low. Cover and simmer for 1 hour, oruntil the pork belly is tender and fall-off-the-bone.6. Uncover the skillet and increase heat to medium. Cook for 10-15 minutes, or until the skin is crispy.7. Serve the braised pork belly over rice or noodles.中文回答：红烧肉。
如何制作红烧肉英语作文
如何制作红烧肉英语作文Making Braised Pork Belly is an art that every foodie should master. Here's how you can make it in a simple yet delicious way.First, you'll need a good piece of pork belly. Choose one that's meaty yet fatty, as the fat will melt and add richness to the dish. Cut the pork into medium-sized chunks and season with salt, pepper, and a dash of five-spice powder. Set it aside for a while to let the flavors seep in.Next, it's time to prep the sauce. Heat up some oil ina wok or a deep pan. Add in chopped garlic, ginger, and scallions. Stir-fry until fragrant. Then, pour in some soy sauce, dark vinegar, and rock sugar. Stir until the sugar dissolves and the sauce starts to thicken. This sweet-savory sauce is the soul of braised pork.Now, add the pork belly chunks to the sauce. Make sure they're evenly coated with the delicious liquid. Add enoughwater to almost cover the pork. Bring it to a boil, then reduce the heat to a simmer. Let it cook slowly for an hour or so, stirring occasionally. The pork should be tender and juicy by this time.Finally, it's time to serve. Transfer the braised pork onto a serving plate. Garnish with some chopped scallions or cilantro. Serve with a bowl of rice, and you've got.。
英文食谱 中英双语
英文食谱：红烧排骨的做法Braised Spare Ribs in Brown Sauce 中英双语How to make home-style Chinese pork ribs tender without over-cooked? Today I would like to recommend this popular dish which is one of our family favorites. The recipe is super easy, the added sweet and sour taste would make your mouth water.家常排骨怎么红烧才好吃？不用长时间炖也能让它嫩？今天向大家推荐的是我家饭桌上的美味红烧排骨，家里大人小孩都喜欢。
一点点糖醋味，入味也挺适合。
做法超级简单，当我很想偷懒时也会考虑做它。
Yield: 3-4 servings（3-4人份）/ Start to finish : 20 minutes（用时20分钟左右）Ingredients:原料：. 1 + 3/4 cup（300g）pork spare ribs，cut to small pieces (2 inches). 1 + 3/4 cup（300g）排骨，切小块. 1/3 cup （about 8）small baby carrots. 1/3 cup （约8个）小胡萝卜. 2/3 cup yellow onions，shredded. 2/3 cup 洋葱，切细条或切丁. 1/2 cup yellow or green peppers，cut to strips. 1/2 cup 黄椒或青椒，切条Seasonings and Sauces:调料：(1). 2 Tbsp. Chinese cooking wine2 tbsp 老酒. 2 tsp. Chinese vinegar2 tsp 香醋. 1 piece ginger1片姜. 1 clove garlic，crushed1个蒜瓣泥. 3-4 pieces dry orange peel3-4片干陈皮. 6-8 pieces Szechwan peppercorn几个花椒. 2 pieces anise2个八角. 2 tbsp. water2 tbsp 水. 3 tbsp. light soy sauce3 tbsp 生抽（2）.1 tbsp. starch1 tbsp嫩肉淀粉或地瓜粉（3）.2 tbsp. vegetable oil2 tbsp 蔬菜油（4）. 1 tsp. dark soy souce1 tsp老抽. 2 tbsp. crystal rock candy2 tbsp冰糖. 3/4 cup water3/4 cup 水Method:做法：1. Combine the pork ribs with the marinade sauce (1), set about 10 mimutes.1、将排骨放入调料（1），腌10分钟。
红烧肉做法与来历作文英语
红烧肉做法与来历作文英语Red-braised pork, also known as hong shao rou, is a classic Chinese dish that is loved by many. The dish is made by slowly cooking pork belly in a mixture of soy sauce, sugar, ginger, and spices. The result is tender, succulent pieces of meat that are full of flavor.The origins of red-braised pork can be traced back to the Jiangsu province in China. It is said that the dish was first created by a chef during the Qing Dynasty. The chef wanted to create a dish that would impress the emperor, so he came up with the idea of slow-cooking pork belly in arich and flavorful sauce.The cooking process for red-braised pork is simple, but it requires patience and attention to detail. First, the pork belly is cut into large cubes and then blanched in boiling water to remove any impurities. Then, the pork is marinated in a mixture of soy sauce, sugar, ginger, and spices for at least an hour.Once the marinating is complete, the pork is cooked in a wok over low heat. The key to achieving the perfect texture and flavor is to cook the pork slowly, allowing the fat to render and the flavors to meld together. The dish is typically cooked for at least two hours, but some recipes call for even longer cooking times to ensure that the meat is tender and the sauce is rich and flavorful.When the pork is done cooking, it is typically served with steamed rice and garnished with green onions. The combination of the tender meat and the savory sauce is a match made in heaven. Each bite is a burst of flavor that is sure to satisfy even the most discerning palate.In conclusion, red-braised pork is a delicious Chinese dish that has a long history and a rich flavor. The slow cooking process and the combination of soy sauce, sugar, ginger, and spices create a dish that is both tender and flavorful. Whether you're a fan of Chinese cuisine or just looking to try something new, red-braised pork isdefinitely worth a try.。
红烧肉做法与来历作文英语
红烧肉做法与来历作文英语Title: The Art and Origin of Braised Pork Belly。
Braised pork belly, known as "红烧肉" (hóngshāo ròu) in Mandarin, is a quintessential dish in Chinese cuisine, beloved for its rich flavors and tender texture. In this essay, we will delve into the history, cultural significance, and the step-by-step process of making this iconic dish.### Origin and Cultural Significance。
Braised pork belly has a long history in Chinese culinary tradition, dating back centuries to the Qing Dynasty. It originated in the region of Jiangsu and Zhejiang, but its popularity quickly spread throughout China and eventually across the globe. Initially, it was a dish reserved for special occasions and feasts due to the labor-intensive cooking process and the luxurious nature of pork belly.Culturally, braised pork belly holds a significantplace in Chinese cuisine. It symbolizes prosperity, abundance, and familial bonds. It is often served during festivals, family gatherings, and important celebrations, signifying good fortune and happiness. The dish's succulent, melt-in-your-mouth texture and savory-sweet flavor profile evoke feelings of comfort and nostalgia, making it a cherished favorite among generations of Chinese families.### Ingredients and Preparation。
红烧肉做法英语作文
Title: The Recipe for Red-Braised PorkRed-braised pork, a classic dish in Chinese cuisine, is renowned for its rich flavor and tender texture. The preparation of this dish requires a few key ingredients and a bit of patience, but the result is well worth the effort.First, we need to gather the necessary ingredients: fresh pork belly, ginger, scallions, soy sauce, sugar, rice wine, and a few seasonings like salt and pepper. The pork belly should be cut into moderate-sized chunks and rinsed clean.Next, the sugar is caramelized in a hot pan to create a deep, glossy sauce. This process requires careful attention as the sugar can quickly burn. Once the caramel is ready, the pork chunks are added to the pan and fried until they are lightly browned on all sides.After that, ginger slices and scallions are added to the pan, along with a generous amount of soy sauce and a splash of rice wine. These ingredients not only enhance the flavor of the pork but also help tenderize it. The mixture is then covered with water, brought to a boil, and simmered over low heat for about an hour.During this time, the pork slowly absorbs the flavors of the sauce, becoming increasingly tender and juicy. It is important to check the pot periodically and adjust the seasoning if necessary.Finally, when the pork is cooked to perfection, the sauce is reduced to a thick, glossy gravy. This rich, flavorful sauce coats the pork chunks, making each bite a treat for the senses.Red-braised pork is best served hot, accompanied by a bowl of steaming rice. Its sweet-savory flavor and melt-in-the-mouth texture are sure to delight any lover of Chinese cuisine.。
关于红烧肉做法的英语作文
关于红烧肉做法的英语作文There is a dish in Chinese cuisine that has captured the hearts of many with its rich, savory flavors and tender texture: Red Braised Pork, or "Hong Shao Rou" in Mandarin. This classic dish is not only a staple in Chinese homes but also a favorite among international food enthusiasts. Here's a step-by-step guide to making this delectable meal in English.Ingredients:- 500g pork belly, cut into 2-inch cubes- 2 tablespoons dark soy sauce- 2 tablespoons light soy sauce- 2 tablespoons Chinese cooking wine (such as Shaoxing)- 1 tablespoon sugar (preferably brown sugar)- 4 star anise- 2 cloves garlic, minced- 1 inch of ginger, sliced- 2 green onions, chopped- Salt, to taste- 2 cups of water- Vegetable oil, for fryingInstructions:1. Preparation: Begin by preparing the pork belly by cutting it into even cubes. This ensures even cooking and a consistent texture throughout the dish.2. Marination: In a bowl, mix the dark soy sauce, light soy sauce, and Chinese cooking wine. Add the pork belly cubes and marinate for at least 30 minutes. This step infuses the meat with a rich, savory taste.3. Sugar Coating: Heat a wok or large pan over medium heat and add sugar. Stir until the sugar melts and turns into a caramel color. Be careful not to burn the sugar, as this will give a bitter taste to the dish.4. Frying: Remove the pork from the marinade, reserving the marinade for later use. Fry the pork cubes in the caramelized sugar until they are evenly coated and slightly browned. This step gives the pork its characteristic red color and aslightly crispy exterior.5. Flavoring: Add the star anise, minced garlic, sliced ginger, and chopped green onions to the wok. Stir-fry until fragrant, which usually takes about 1 minute.6. Braising: Pour the reserved marinade into the wok, followed by the water. Bring the mixture to a boil, then reduce the heat to a simmer. Cook the pork, covered, for about 1 hour, or until the meat is fork-tender.7. Thickening: After the pork is cooked, remove the lid and increase the heat to reduce the sauce, stirring occasionally to prevent sticking. The sauce should thicken and coat the pork evenly.8. Seasoning: Taste the sauce and add salt if necessary. Remember that soy sauce and cooking wine can be quite salty, so adjust according to your preference.9. Serving: Once the sauce is glossy and the pork is tender, your Red Braised Pork is ready to serve. It's traditionally served with steamed rice to soak up the delicious sauce.This dish is a testament to the balance of flavors in Chinese cooking, with the sweetness of the sugar, the umami from the soy sauce, and the aromatic spices all working in harmony.It's a dish that's as comforting as it is flavorful, perfect for a family dinner or a special occasion.。
七年级英语作文怎样制作红烧肉
七年级英语作文怎样制作红烧肉Red-braised pork, also known as hong shao rou, is a classic Chinese dish that features tender chunks of pork belly cooked in a savory-sweet sauce. This beloved home-style dish is often served over steamed rice and is a favorite among Chinese families. As a 7th grade English writing assignment, I will provide a detailed step-by-step guide on how to prepare this delectable dish.First and foremost, it is essential to gather all the necessary ingredients. For red-braised pork, you will need the following items pork belly cut into 1-inch cubes, soy sauce, rice wine or Shaoxing wine, rock sugar or brown sugar, star anise, cinnamon stick, scallions, and ginger. The key to a successful red-braised pork dish is to use high-quality ingredients and to balance the flavors of salty, sweet, and aromatic spices.Once you have all the ingredients ready, the next step is to prepare the pork. Begin by rinsing the pork belly cubes under cold running water and patting them dry with paper towels. This will ensure that the pork sears properly in the pan. Next, heat a large wok or heavy-bottomed pan over high heat and add a tablespoon of oil. When the oil is hot, add the pork cubes in a single layer and let them sear undisturbed for 2-3 minutes until they develop a nice golden-brown crust on one side. Flip the pork cubes and sear the other side for an additional 2-3 minutes.After searing the pork, remove it from the pan and set it aside. In the same pan, add the sliced scallions, minced ginger, star anise, and cinnamon stick. Sauté these aromatics for about 1 minute, stirring constantly, until they become fragrant. Then, pour in the soy sauce and rice wine or Shaoxing wine. Bring the liquid to a simmer and add the rock sugar or brown sugar. Stir until the sugar has dissolved completely.Now, it's time to return the seared pork belly cubes to the pan and gently stir to coat them evenly in the sauce. Reduce the heat to low, cover the pan with a lid, and let the pork braise for 60-90 minutes, or until the meat is incredibly tender and the sauce has thickened to a glossy, velvety consistency. During the braising process, be sure to stir the pork occasionally to ensure even cooking.As the pork is braising, the aroma will fill your kitchen, and your mouth will start to water in anticipation. The combination of the caramelized pork, the savory-sweet sauce, and the warm spices creates a truly irresistible dish. To serve, simply spoon the red-braised pork over a bed of steamed white rice and garnish with additional scallions or cilantro if desired.One of the keys to making exceptional red-braised pork is to be patient and allow the dish to simmer low and slow. The longer the pork braises, the more tender and flavorful it will become. Additionally, it's important to resist the urge to constantly stir the pork, as this can break down the pork belly and make the texture less appealing. Instead, let the pork gently braise, occasionally stirring to ensure even cooking.Another tip for achieving the perfect red-braised pork is to use the right cut of meat. Pork belly is the traditional choice, as it has the perfect balance of fatty and lean parts that become meltingly tender during the braising process. However, you can also use other pork cuts like shoulder or loin, though the texture may not be quite as rich and velvety.In terms of the sauce, the key is to balance the flavors of salty soy sauce, sweet rock sugar or brown sugar, and the warm, aromatic spices like star anise and cinnamon. You can adjust the ratios of these ingredients to suit your personal taste preferences. Some cooks also like to add a touch of rice vinegar or Chinkiang black vinegar to the sauce for a subtle tanginess.When serving the red-braised pork, be sure to spoon the delicious sauce over the tender pork and rice. The sauce is an integral part of the dish, and you'll want to soak up every last drop with the fluffy white rice. You can also garnish the dish with chopped scallions or cilantro for a pop of freshness and color.Overall, red-braised pork is a beloved Chinese comfort food that is surprisingly easy to make at home. With a little bit of patience and the right technique, you can create a dish that is worthy of any family gathering or special occasion. So, whether you're a seasoned home cook or a 7th grade student exploring the world of Chinese cuisine, I hope this step-by-step guide has inspired you to try your hand at making this truly exceptional red-braised pork dish.。
红烧肉的做法英语作文
红烧肉的做法英语作文Braised pork belly, also known as "红烧肉" in Chinese, is a classic dish that is loved by many across the globe. Its rich and savory flavor, combined with the melt-in-your-mouth texture of the pork belly, makes it a favorite among Chinese households and restaurants alike. The process of making braised pork belly can be a time-consuming one, but the end result is definitely worth the effort.红烧肉是一道经典菜肴，被全球许多人喜爱。
它丰富的味道，加上肥瘦相间的口感，使其成为中华餐桌上的一大美味。
烹饪红烧肉的过程可能会比较耗时，但最终的结果绝对是值得的。
To make braised pork belly, you will need a few key ingredients such as pork belly, soy sauce, sugar, ginger, garlic, and cooking wine. The first step is to prepare the pork belly by cutting it into cubes and blanching it in boiling water. This helps to remove any impurities and excess fat from the meat, ensuring a cleaner and fresher taste in the final dish.要做红烧肉，你需要一些主要食材，如五花肉、酱油、糖、姜、蒜和料酒。
红烧肉做法英文_图文解析
The last step
• Put into red dates and ginger, lid the pot, turn to the small fire and simmer 40 minutes. During the period, pay attention to the water of the pot, add a little boiling water when water is insufficient. After 40 minutes, open the lid, move into the big fire and accept the soup, so it would have a layer of stiff rich sauce package in each pork braised in brown sauce.
• 五花肉500克， 桂皮1根 ，八角 （也称大料）3颗 ，姜5片，红 枣6颗（也可不放）。 调料：老抽2汤匙（30ml）， 盐1茶匙（5克）， 糖3茶匙 （15克）。
The first step
• Cut into 2 cm wild-pigs and peel ginger slice. Then put oil into the pot, and when oil cool, put into cinnamon and anise. After fry out the fragrance with small fire, turn into the big fire and put into steaky pork. After fry out stirring coloration, continue to saute 2 minutes until oil outlet.
红烧肉的做法(英文)教学内容
红烧肉的做法(英文)精品文档Red-cooked PorkPrimary Ingredients:Streaky pork about 500 grams, 3 green shallots, 5 blocks of dried hawthorn, 1 block of brown sugar.Major Procedures:1. Cut the green shallots into two segments at the junction of the white and the green, and then cut the white segment into many sections and the green segment into small pieces; meanwhile, cut the raw pork into small cubes.2. Pour some boiled water into a pot; put the pork cubes and all the white sections into it; then it will spends 5 minutes in boiling them slightly.3. After the second process is finished, take them out from the pot and wash the pot utterly; then put them into the clean pot just washed and fry them with a low flame.4. When the surfaces of the cubes get somewhat yellow and emergea little oil, add a spoonful of sugar to the pot and stir all in the pot evenly and lastingly to fry them with a low flame until the sugar is melted.5. Add some water to the pot so that the meat is very submerged, next put the hawthorn into the pot, it will takes about 30 minutes to boil them with a low flame.6. After half a hour or so, adjust the flame to a medium flame and add appropriate quantities of salt and soy sauce according to the individual actual situation, then stir all in the pot continuously until the juice becomes concentrated.7. Sprinkle the green pieces on the meat, stir a bit slightly.收集于网络，如有侵权请联系管理员删除。
红烧肉的做法英语作文
Braised Pork Belly is a classic Chinese dish that is loved by people around the world. The rich and savory taste, combined with the tender and juicy texture, makes it a favorite among many. In this article, I will introduce you to the detailed steps of making this delicious dish.First, you will need to gather the necessary ingredients. The main ingredient is, of course, the pork belly, which should be cut into squares or rectangles of equal size. You will also need scallions, ginger, garlic, and Chinese Shaoxing wine. For the sauce, you will need soy sauce, dark soy sauce, sugar, and Sichuan peppercorns.Next, you will need to prepare the pork belly. Rinse it under cold water and then pat it dry with paper towels. Heat a large pot over medium heat and add a small amount of oil. Once the oil is hot, add the pork belly and cook until it is golden brown on all sides. Remove the pork belly from the pot and set it aside.In the same pot, add a bit more oil and heat it over medium heat. Add the sliced scallions,ginger, and garlic, and stir-fry until they are fragrant. Then, add the pork belly back into the pot and continue to stir-fry for a few minutes.Next, it's time to add the sauce. Pour the soy sauce, dark soy sauce, sugar, and Sichuan peppercorns into the pot, and stir well to combine. Then, add enough water to cover the pork belly and bring the mixture to a boil. Once it starts to boil, reduce the heat to low and simmer for about 1. 5 hours.During the simmering process, you will need to check on the pork belly occasionally to make sure that it is cooking evenly. If necessary, you can add more water to keep the sauce from drying out. After 1. 5 hours, the pork belly should be tender and the sauce should be thick and glossy.Finally, it's time to serve the braised pork belly. Transfer the pork belly to a serving platter and pour the sauce over it. Garnish with some chopped green onions and serve with steamed rice or noodles.In conclusion, braised pork belly is adelicious and satisfying dish that is worth the time and effort it takes to make it. With the right ingredients and careful cooking, you can create a restaurant-quality meal that will impress your family and friends.。
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Education Science college Liu Huijuan 20114001101
Ingredients
• 500 g steaky pork, one cinnamon, 3 anise(also called DaLiao), five pieces of ginger, 6 red dates (also don't put). condiments：2 tablespoon dark soy sauce(30 ml), 1 teaspoon salt(5 grams), 3 teaspoon sugar(15 g).
• 五花肉切成2厘米大小的块儿，姜 去皮切片。锅中倒入油，趁油凉时 放入桂皮和八角用小火炒出香味后， 改成大火，倒入五花肉翻炒变色后， 继续煸炒2分钟直到出油。
The second step
• Put into dark soy sauce, sugar, salt and mix all the condiments well. Then continue to fry and stir 5 minutes to make meat colored and tasty. And then add water (it must be boiled water ), water will submerge the meat.After boiling, skim froth.
• 放入红枣和姜片，盖上盖子，转小 火炖40分钟，期间要留意锅中的水 量，这样 才会有一层黏稠浓郁的汤汁包裹在 每块红烧肉上
Finished
•是
股票入门基础知识 / 槷敇愸
• 五花肉500克， 桂皮1根 ，八角 （也称大料）3颗 ，姜5片，红 枣6颗（也可不放）。 调料：老抽2汤匙（30ml）， 盐1茶匙（5克）， 糖3茶匙 （15克）。
The first step
• Cut into 2 cm wild-pigs and peel ginger slice. Then put oil into the pot, and when oil cool, put into cinnamon and anise. After fry out the fragrance with small fire, turn into the big fire and put into steaky pork. After fry out stirring coloration, continue to saute 2 minutes until oil outlet.
• 倒入老抽，糖和盐，把所有调料炒 拌均匀后，继续翻炒5分钟，以便 上色和入味。然后倒入开水（一定 是开水），水量要没过肉面，煮开 后撇去浮沫。
The last step
• Put into red dates and ginger, lid the pot, turn to the small fire and simmer 40 minutes. During the period, pay attention to the water of the pot, add a little boiling water when water is insufficient. After 40 minutes, open the lid, move into the big fire and accept the soup, so it would have a layer of stiff rich sauce package in each pork braised in brown sauce.