​「双语菜谱」回锅肉用英语怎么说？

「双语菜谱」回锅肉用英语怎么说？

Twice cooked spicy pork slices

回锅肉

Twice cooked spicy pork slices is one of the famous dishes in Sichuan province. It is said that this dish was cooked by Sichuan people to improve their quality of life on the first day and fifteenth day of the lunar-calendar month.

四川名菜，传说这道菜是从前四川人初一、十五打牙祭（改善生活）的当家菜。

At that time, people always boiled pork before stir-fry them. In the late Qing Dynasty, a Hanlin Academician (the highest title for scholar in ancient China) with a family name Ling returned home because of his disappointment in official career. He then studied cooking.

当时做法多是先白煮，再爆炒。清末时成都有位姓凌的翰林 ，因宦途失意退隐家居，潜心研究烹饪。

Instead of boiling before frying, he removed the special smell of the pork first, and then steam in a sealing container with stir-frying the pork afterwards. Because of the steaming, much soluble protein still remains. Pork slices have strong taste with bright luster. Therefore, the local dish became popular around the neighbour area and even the whole country.

他将原煮后炒的回锅肉改为先将猪肉去腥码味，以隔水容器密封的方法蒸熟后再煎炒成菜。因为早蒸至熟，减少了可溶性蛋白质的损失，保持了肉质的浓郁鲜香，原味不失，色泽红亮。自此，名噪锦城的早蒸回锅肉便流传开来。

Ingredients 主料

1.Streaky pork, 400g 五花肉(400克)

2.Green pepper, 2 青椒（2个）

3.Red pepper, 2 红椒(2个)

4.Garlic sprouts, 200g 青蒜(200克)

Seasoning 调料

1.Thick broad-bean sauce, 2 teaspoons

豆瓣酱(2勺)

2.Bean sauce, 10g 豆豉(10克)

3.Sugar, 5g 白糖(5克)

4.Chicken essence seasoning 鸡精

5.Peanut oil 花生油

Preparation: 烹饪步骤：

1.Put pork in the unboiled water in wok. Boil pork over a high heat until it become boiled (When you can prick through it with a chopstick). Slice pork when it turns cool.

冷水下肉，大火烧开，煮至肉刚熟即可，待肉凉后切成薄片。

2.Heat the wok with oil over a high heat. Put pork slices to stir-fry.

起油锅，下肉片煸炒。

3.When pork slices begin to roll up and oil off, put Pixian pea sauce to fry and mix.

待肉片出油有点卷的时候，下郫县豆瓣酱炒匀。

4.Put minced bean sauce to stir-fry until aroma released.

再加入切碎的豆豉炒香。

5.Add green and red peppers until they are fried.

加入青红椒，炒至断青。

6.Add garlic sprouts to fry until the aroma come out.

最后，加入青蒜炒出香味。

7.Put some sugar and chicken essence powder. Then the dish is ready.

最后，再加入糖，鸡精调味就可以出锅了。

Tips:小窍门：

1. The thinner the pork slices are, the easier they roll up.

肉要切薄点才能卷起来。

2. Remember to put the pork in unboiled water before boiling. Ginger slices, green onions and cooking wine could be used to remove the special smell of the pork.

煮肉的时候一定要冷水下锅，锅里可以放些姜片、大葱、料酒去腥。

3. Put ingredients and seasonings in the order of the instruction.

加入配料一定要按照顺序。

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