东坡肉菜谱制作过程中英文对照版

东坡肉

dongpo Braised pork

主料：猪五花肋肉1500克、

Main ingredients:1500 g

pork streaky rib meat

辅料： 葱100克、白糖100

克、绍酒250克、

Accessories:100 g green

onion , 100 g white sugar,

250g shaoxing rice wine

调料：姜块（拍松）50克、

酱油150克。

Seasonings:50 g ginger

shreds(patted loose) , 150 g

soy sauce.

制作流程

Production process

1、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, scrape and wash the pork

streaky rib meat clean , cut

it into ten square meat cubes,

take it out and wash it clean

after cooking it in boiling

water for 5 minutes.

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, take a big casserole, a

bamboo grates as bottom,

first covered with green

onion, add ginger slices,

then pork skin face down,

neatly arrange on it, add

white sugar, soy sauce,

yellow rice wine, finally add

green onion segments, cover

and casserole seam enclosed

with peach blossom paper ,

put it on high heat , seal

them after boiling, braised

with micro fire, after crisp ,

side near casseroles leave

fire, skim oil, pork skin face

upside and putted into

unique small clay pot, cover

and place it in the steamer,

steamed for 30 minutes on

large fire until the meat

become crisp,serve.