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Question

短文要求为英文，特别强调不要中式英文！才子才女们帮帮忙！翻译的好继续倍数加分，不胜感激，谢谢！

题目：荔浦芋扣肉做法
材料：荔浦芋头半个（余下的可以做别的菜），带皮五花肉一方快（1斤半左右），桂林豆腐乳、米酒、料酒、花椒、五香粉、胡椒粉、葱汁、糖、蚝油、酱油、鸡精。
做法：
1.锅里加凉水把带皮五花肉抄水，加花椒、料酒煮2~3分钟。
2.香芋剥皮，切成六公分长，四点五公分宽，一点二公分厚的长块，加米酒、料酒、盐入味。
3.调汁：葱汁、五香粉、料酒、 酱油、 豆腐卤、糖、蚝油、胡椒粉、鸡精调成汁备用。
4.把焯过水的肉，沾上米酒，凉油下锅炸黄，香芋也放里面一起炸黄。肉捞出放到冰凉的高汤中泡2个小时（热涨冷缩使肉皮发邹）。
5.拿出泡皱皮的肉来切1公分左右的片，沾满刚才调好的汁（要抹透肉）。
6.用一个大碗，肉皮朝下，一块肉后面跟着夹一块香芋片，剩下的汁倒入碗里。蒸60分钟，上桌时用圆碟倒翻起，趁热食最佳。 荔浦芋扣肉的特点是酥香味美、四季皆宜，男女老幼都喜欢吃 。

Answer 1

最地道的翻译：

Topic:The Li river bank Yu buttons up meat way of doing
Material:The Li river bank taro half(the rest can do another vegetables), taking skin streaky pork one square is quick(a catty of half is or so), laurel fermented bean curd wood, rice wine, anticipate wine, wild pepper, five cosmetics, pepper and spring onion juice, sugar and oyster sauce, soy sauce and essence of chicken.
Way of doing:
1.Fill with cool water in pot take skin streaky pork to copy water, add wild pepper and anticipate wine to cook for 2~3 minutes.
2.The fragrant Yu peels and cut into six cms of long, 4.5 cms of the breadths, 1.2 cms of thick of long piece of, add rice wine and anticipate wine, salt full-bodied.
3.Adjust juice:Spring onion juice, five cosmeticses, anticipate wine, soy sauce and bean curd to stew, the sugar, oyster sauce, pepper and essence of chicken adjust into juice back up.
4.The meat that lead the Zhuo aqueous is stained with rice wine, the cool oil is next to deep-fry Huang, the fragrant Yu also puts inside together deep-fried Huang.The meat gets 1 putting is ice-cold of steep in the stock for cooking for 2 hours.(hot rise cold shrink to make the skin of meat delivered Zou)
5.Take out the meat of steeping the wrinkly skin to slice a cm of or so slice of, be stained with full just tuned up of juice.(want to put on deeply meat)
6.Using one is big bowl of, skin of meat with a downward exposure, a piece of meat behind follows to clip a piece of fragrant Yu slice, juice leaving pours into a bowl.Steam for 60 minutes, last pour to start to turn over with a disc, take advantage o heat to eat the best.Li river bank Yu's buttonning up a fleshy characteristics is that the crisp flavor is beautiful, all proper all the year round, both sexes and all ageses all likes to eat

Answer 2

Topic: practice荔浦芋Rou
Material:荔浦芋the first half (the rest can do other dishes), pork skin side fast (1斤半around), Guilin fermented bean curd, rice wine, cooking wine, pepper,五香粉, pepper, onion juice, sugar, oyster sauce, soy sauce, Chicken.
Practices:
1. Pot add cold water to pork skin down water, add pepper, cooking wine cooking 2 to 3 minutes.
2. Colocasia skinned, cut into 6 cm long, 4.5 cm wide, 1.2 cm long pieces of thick, Garmisch wine, cooking wine, salt入味.
3. Tune juice: onion juice,五香粉, cooking wine, soy sauce, bean curd brine, sugar, oyster sauce, pepper, Essence transferred into the reserve juice.
4. Cheuk water to the meat, coated with rice wine, oil cooler hack-fried yellow, Colocasia also put together with deep-fried yellow inside. Remove meat in broth on a cold soak 2 hours (heat up so that pork skin fat Zou shrinkage).
5. Cockle bubble out of the meat to cut about 1 cm chip, covered with just a good tune juice (meat should be thoroughly wiped).
6. With a large bowl, pork skin down, a piece of meat followed by a taro chip folder, the remaining juice into the bowl. Steam 60 minutes, when the table was a round disc endanger, the best food while it is hot. Rou荔浦芋is characterized by酥香delicious, all seasons, all men, women and children like to eat.
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Answer 3

Topic: LiPuYu double braised pork meat
Material: LiPuYu head half (remaining can do other food), with the skin quickly wild-pigs party (1), and a half jins of guilin pickle bean curd, rice wine, liquor, Chinese prickly ash, spices, pepper, onion juice, sugar, oyster sauce, soy sauce, chicken.
Methods:
1. Add cold water to skin pot, add water meter wild-pigs pricklyash, mirrin boil 2 ~ 3 minutes.
2, the colocasia esculenta schott skinning cut into six centimeters long, 4.5 cm wide, YiDianEr centimeters long blocks, rice wine, liquor flavor and salt.
3. Adjustable juice: onion juice, spices, cooking, soy sauce, bean curd brine, sugar, oyster sauce, pepper and chicken essence into juice.
4 the Chao water meat, with rice, Fried oil pot, cool and put together colocasia esculenta schott Fried yellow. A cold meat offered in 2 hours (heat and cold make skin hair zou).
5. Out of the bubble wrinkled skin to cut meat 1 centimeter, with just mixed juice (put through flesh).
In a large bowl, and an upside down, a piece of meat with clip behind a piece, the rest of the colocasia esculenta schott strain bowl. Evaporate 60 minutes, when the round plate, hot food turned down. LiPuYu double braised pork meat is characteristic of crisp fragrance, suitable seasons, all like to eat

Answer 4

Topic:the practice of braised pork (lipuyu)
Material:the first half of (lipuyu)(the rest can do other dishes),a squre pork with skin (approximately one and a half jin ), Guilin fermented bean curd, rice wine, cooking wine, pepper,five spices powder , pepper, onion juice, sugar, oyster sauce, soy sauce, chicken powder .
Practices:
1. adding cold water ,pepper, cooking wine in pot to boil the streaky pork with skin 2 to 3 minutes.
2. peeling the TARO , cut into pieces of long chunk with 6 cm long, 4.5 cm wide and 1.2 cm thick .Then add rice wine, cooking wine, salt to make the meat full-bodied.
3.making juice:onion juice,five spices powder , cooking wine, soy sauce, bean curd brine, sugar, oyster sauce, pepper and chicken powder to be
transferred into juice to stand-by.
4.coated the boiled meat with rice wine, fried to yellow with cooler oil, as well as the TARO. Remove
the meat to soak in cold broth 2 hours (things expand when heated and contract when cooled so that the pork skin shrinkaged).
5.taking out of the shrinkaged meat to cut into slices about 1 cm , covered with the stand-by juice(meat should be thoroughly wiped).
6.making the pork skin down, a piece of meat followed by a taro chip folder in a large bowl,and the remaining juice pour into the bowl. To Steam 60 minutes, overturned with a round plate when served, it taste best while it is hot.The braised pork (lipuyu) characterized by crumbly and delicious ,good for all seasons,men and women, old and young all like to eat it.