1. 红烧肉的做法英文版是什么
To make red meat, you need to prepare the following raw materials: pork with skin, onion, ginger, garlic cut a little, eight jiao, cinnamon, fragrant leaves, sugar, old soy sauce, soy sauce.
Methods of making red meat and burning meat:
1. Cut small cubes of pork, peel thinly sliced ginger, dry chilli with a cloth.
2. Oil in the pan, bursting with ginger, star anise and dried chilli.
3. Wait for ginger, star anise and dried pepper to taste, add skin and pork to continue to stir fry
4.After the discoloration of pork and pork, add the old soy sauce, sugar, and salt.
5.After minutes, add boiling water and boil the meat Simmer for 40 minutes until the fire is dry.
Precautions for making red meat:
1.Appropriate dosage The amount of red meat should be adjusted according to your own situation, dosage must be appropriate.
2. The material is correct Whether it is red meat, braised pork ribs or braised fish, choose the right ingredients.
3.Thoroughly stir-fried The most important step of braising is to fry before stewing, stir-fry must be thorough.
4. Flly colored When the meat is Fried, the fish needs to be colored.
5. Add enough water once After the meat is fully colored, add enough broth or water.
6. Medium light fire As for the stews, the fire was a small fire between two fires.
做红烧肉的方法：
1.五花肉切小丁，姜去皮切薄片，干辣椒用布擦干净备用。
2.锅里放油，爆香姜片、八角、干辣椒。
3.等姜片、八角、干辣椒出香味了，加入带皮五花肉继续翻炒。
4.五花肉变色以后加入老抽，冰糖，盐继续翻炒5分钟后，加开水没过五花肉煮开，小火继续炖至40分钟，大火收干汤汁即可出锅。
5.完成，带皮的红烧肉就做好了，减少了好多不必要的调料，简单，味鲜。
做红烧肉的注意事项：
1、用量合适
一定要注意控制红烧肉的用量。
2、用料正确
无论是红烧肉、红烧排骨还是红烧鱼，都要选对食材。
3、彻底煸炒
红烧最重要的步骤就是先煎再炖，肉要先煸，鱼要先煎。
4、充分上色
当肉煸好、鱼煎好需要上色。
5、水量一次加足
肉充分上色后，再加入充足的肉汤或者水。
6、中间小火
至于炖肉的火力是，两头大火中间小火。
2. 红烧肉的做法（英语简介）（6句话）
1, buy back that lean and wild-pigs is (the) cascading fat was cut into 1 cm square (thickness), but whatever aspect,
2, a pot of oil (more), in sugar (sugar) can also be a spoon (more), Fried to paste (this should be in take pot, smoke, don't be afraid. Cut into thick slices meat and seasoning (the ginger, disc (not crush garlic), cinnamon, dry chili, octagon, orange peel (cna), three minutes, then stir and fire into a deep red meat,
3, add salt, a spoon, vinegar, sugar, 1/5 spoon half spoon, mirrin two spoon, chicken broth, half spoon (cold) can also be covered meat 3 millimeter, boil it (start); fragrance risked
4 and small fire boil stew pan into one and a half hours, this should be a little soup and sticky (if the soup too much can collect soup, but to fire at), stood beside join green pepper (not very fat that bell peppers, can add parsley), then taste appetite, stewing 3 minutes.
3. 用英文翻译红烧肉的做法
Please help translate the Chinese cookbook according to the practice of Chinese menu, braised pork are as follows:
1, buy back that lean and wild-pigs is (the) cascading fat was cut into 1 cm square (thickness), but whatever aspect,
2, a pot of oil (more), in sugar (sugar) can also be a spoon (more), Fried to paste (this should be in take pot, smoke, don't be afraid. Cut into thick slices meat and seasoning (the ginger, disc (not crush garlic), cinnamon, dry chili, octagon, orange peel (cna), three minutes, then stir and fire into a deep red meat,
3, add salt, a spoon, vinegar, sugar, 1/5 spoon half spoon, mirrin two spoon, chicken broth, half spoon (cold) can also be covered meat 3 millimeter, boil it (start); fragrance risked
4 and small fire boil stew pan into one and a half hours, this should be a little soup and sticky (if the soup too much can collect soup, but to fire at), stood beside join green pepper (not very fat that bell peppers, can add parsley), then taste appetite, stewing 3 minutes.
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4. 红烧肉的做法（中、英文都有的）
原料 五花肉500克，鲜鱿鱼150克
配料 桂皮1根，姜3片
调料 老抽酱油1勺（约15毫升），生抽酱油2勺（约30毫升），料酒2勺（约30毫升），盐半茶匙（约2克），绵白糖2勺（约16克）
步骤
五花肉切成2厘米大小的块；鱿鱼撕去表面薄膜，切成边长约3厘米的厚方片，并在一面切花刀，即横、竖各划几刀但不切断。
煮一锅开水，将鱿鱼块倒入汆烫1分钟后即捞出备用。
锅中倒油，并放入桂皮、姜片小火翻炒，待炒出一些香味后转大火，倒入五花肉翻炒。
将五花肉完全翻炒变色，并煸炒出油，倒入老抽酱油和1勺糖继续翻炒大约5分钟，让五花肉充分上色。
倒入料酒、生抽酱油、热水，水面要完全没过肉，中火烧开后，加入盐并转小火，盖上锅盖慢炖约60分钟。打开锅盖，倒入鱿鱼块，继续炖30分钟或至五花肉酥烂，中间尽量不加水，如果需要也要加热水。肉烂后，加入剩下的1勺糖，以大火收汁即可。
只用酱油、盐、糖，甚至连桂皮、料酒都可以不用，就已经可以做出一碗香味四溢的红烧肉了，不过用红烧肉的做法，在用料上做一些改变，还可以做出更多新派红烧肉，比如加入一些山楂的山楂红烧肉，酸甜解腻，别有味道。
5. 红烧肉的做法（中、英文都有的）
第一种红烧肉的做法：
1、把买回的五花肉（就是那种瘦肉和肥肉曾层叠状的）切成1厘米见方（厚度不管，只管长宽）；
2、锅里放油（多放点），热后放入糖（白糖也可）一勺（可多放点），炒到糊为止（这时候锅里应该在冒浓烟，别怕）。倒入切好的肉和调料（厚片的姜、成瓣（不要弄碎）的蒜头、桂皮、干辣椒、八角、橙子皮（非陈皮）），大火爆炒三分钟，这时肉变成了深红色；
3、加入盐适量、老抽一勺、醋1/5勺、糖半勺、料酒两勺、鸡精半勺、清汤（冷水也可）至淹没肉3毫米，大火煮沸（开始冒香味了）；
4、倒入炖锅小火熬1个半小时，此时汤应很少且呈粘稠状（如果汤太多可大火收汤，但要站在旁边看着），加入青椒（不是很肥的那种灯笼椒），可加点香菜，然后尝一下咸淡，再炖3分钟。
5、在口水滴到锅里前把菜上桌，并在别人不知道的前提下偷偷地再吃一块。
第二种红烧肉的做法：
红烧肉可说是一家常菜，不同地方，不同人，做法肯定不一样。俺出来乍到，献上一道红烧肉，给各位饕哥、饕姐解谗。
买肉一定要买带皮的五花肉，肥肉、瘦肉基本各占一半，一定要带猪皮，不然干脆不做。
肉洗净切方块，2厘米见方，不用水焯，直接拿锅倒油适量（俺用花生油），油热后放肉入锅，炸！炸这道工序少不得，一是将肥肉里的猪油*出，吃起来不腻，二是可增加肉的香味（个人体验…………火不要太猛），炸到肉的外表有些金黄，停火，肉捞出，油倒出。
另起锅，倒油适量，放入葱、姜、花椒煸炒，特别提醒，要放大蒜，略拍，去皮，不用切，整个放入，份量至少一头，一起煸炒至出香味，然后很重要——别忘放糖！冰糖最好，白糖也行，至少1汤匙，（俺是放2匙，）不用怕放多，肉是喜糖的。接着倒入酱油，不要太多。动作要快，不然糖会糊的。
熬出汁后，倒入炸好的肉，翻炒一下，倒入清水（有骨头汤最好了，可惜俺没工夫熬），然后——上高压锅！（要是有时间，或没高压锅，那就慢慢炖吧，至少一小时，越烂越好，期间别忘添水）。高压锅里的水以略没过肉即可，加盐，加大料，大火烧开，盖上盖焖煮25分钟后，停火自然冷却，没压力后打开盖，再开火收汁，汁浓后，加味精一点，停火出锅，香
第三种红烧肉的做法：
白肉切成适当大小的块。然后在开水里焯5分钟捞出来，去腥臊味，去浮沫！（秘方：加些白酒最好！）
调料先准备好：花椒、大料、桂皮、姜、葱、料酒、酱油
炒锅里放少许油，下白砂糖，炒糖色。
搪色炒成就要立马下准备好的调料，下入肉块！（稍微一有冒泡的意思就要下东西了！）
随个人喜好还可以放些干辣椒进去一起炒，颜色可以鲜艳一些，口感也会丰富些
上好了颜色，就可以加水了，然后等水烧开~~~
水开后，将火放小炖着就可以了！（我个人经验是两小时）
等水剩不多了，放盐，大火收汁即可
6. 把红烧肉怎么做
Practice:
1, the flesh is abluent hind skillet, add water didn't open fires boiled pork after 15 minutes bleeding foam out, let cool, cool to put the pork and cut into small pieces
2, fry pan just pour some oil in wok and add pork 5 minutes, stirring the oil. Stir fry out after dishing out
3, put the pot washed into 2 TBSP water, bring to a boil add in sugar, when the sugar into bubble when the pork stir Fried into two, and then add old smoke, mirrin Onions sprinkled with 2 minutes
4, put the meat into casserole (also can use a Fried meat vaccum), add onion, ginger, octagon, tangerine peels, cinnamon and bay leaf pour the smaller part cup water make meat are submerged in the soup and append a little salt, cover with lid fire small stewing 1 hours can