水煮肉片英语翻译

Sichuan's water is a special kind of practice, with the national popular boiled fish, there is acceptance and love or even infatuation on this practice. This seemingly complex dishes, it is actually very simple and easy to do on the heat, a knife is not too high a requirement and only need to pay attention to several details, can make it to Shuizhuroupian amazing! Come on, let's work together to make a tasty Shuizhuroupian !Raw materials: Pork (or beef) 250 grams of lean meat Chinese cabbage (or other seasonal vegetables such as lettuce) 200 grams Pixian watercress 50g (3 tablespoons) Cooking wine 25 grams (1.5 tablespoons) Starch 25 grams (1.5 tablespoons) Salt 2 grams (about 1 / 2 teaspoon) Essence of Chicken with a small amount of 10 grams of dried hot peppers Pepper 20 Appropriate green Broth 400 grams Oil 100 grams Soy sauce 3 grams (1 teaspoon) 5 grams of sugar (1 teaspoon) 4 garlic (peeled, cut at the end) Ginger 5 grams ( shred )Practices: 1, the lean meat and cut into about 5 cm long, 2.5; cm wide, 0.3 cm thick sheet of large (but probably not a strict measure, a number of short thin would have been better), if all that bad, can meat slightly cold freezer until hard, when some slices of meat with a starch, cooking wine, salt and a small amount of water absorbed slightly salted meat READY grasp. 2, cabbage washed his hands torn large leaves, Chinese cabbage oblique upper sliced with a knife;cutting green onions chopped onion Wash; dry chili stand above cut with scissors; Pixian READY chopped watercress. 3, 40 grams into the pan with oil, Add dry chili and pepper Fried was used in fire red brown, remove inactive. 4, to the fire, will be within Cut green onions Add Speculation pan, then put off fried cabbage Health, Shop in the bowl with stand. 5,Burningheat, and then poured into 40 grams of oil, watercress and ginger Add Pixian Speculation until oil come out. 6, adding broth, boiling. 7, will souse pot Add the meat, set aside, scattered with chopsticks, to be dispersed until meat change color when adding soy sauce, chicken, sugar, flavoring. 8, together with the meat and broth into the bowl of cabbage paved. 9, will be pre-fried dried peppers and chopped pepper, sprinkle on the meat, sprinkle evenly garlic also on the meat. 10, dry wash pot, Add 20 grams of oil, very badly 9 into heat (smoke), and then pouring hot oil evenly on the meat can be.

剁椒鱼头（Chop bell pepper fish head），宫保鸡丁（Kung Pao Chicken），鱼香肉丝（Yuxiang shredded pork(sauteed in spicy garlic sauce），水煮肉片（Poached spicy slices of pork），广州文昌鸡（Sliced Chicken with Chicken Livers and Ham）。

1、剁椒鱼头

剁椒鱼头（英文名：Chop bell pepper fish head）是湖南省的传统名菜，属于湘菜系。据传，起源和清代文人黄宗宪有关。

通常以鳙鱼鱼头、剁椒为主料，配以豉油、姜、葱、蒜等辅料蒸制而成。菜品色泽红亮、味浓、肉质细嫩。肥而不腻、口感软糯、鲜辣适口。

2018年9月10日，“中国菜”正式发布，“剁椒鱼头“被评为“中国菜”湖南十大经典名菜。

2、宫保鸡丁

宫保鸡丁（Kung Pao Chicken），是一道闻名中外的特色传统名菜。鲁菜、川菜、贵州菜中都有收录，原料、做法有差别。

该菜式的起源与鲁菜中的酱爆鸡丁，和贵州菜的胡辣子鸡丁有关，后被清朝山东巡抚、四川总督丁宝桢改良发扬，形成了一道新菜式——宫保鸡丁，并流传至今，此道菜也被归纳为北京宫廷菜。之后宫保鸡丁也流传到国外。

宫保鸡丁选用鸡肉为主料，佐以花生米、黄瓜、辣椒等辅料烹制而成。 红而不辣、辣而不猛、香辣味浓、肉质滑脆。由于其入口鲜辣，鸡肉的鲜嫩配合花生的香脆。

2018年9月，被评为“中国菜”之贵州十大经典名菜、四川十大经典名菜。

3、鱼香肉丝

鱼香肉丝（Yuxiang shredded pork(sauteed in spicy garlic sauce），是一道汉族特色传统名菜，以鱼香味调味而得名，属于川菜。相传灵感来自泡椒肉丝，民国年间则是由四川籍厨师创制而成。

鱼香肉丝是一道常见川菜。鱼香，是四川菜肴主要传统味型之一。成菜具有鱼香味，其味是调味品调制而成。此法源出于四川民间独具特色的烹鱼调味方法，而今已广泛用于川味的熟菜中。

4、水煮肉片

水煮肉片（Poached spicy slices of pork），是一道地方新创名菜，起源于自贡，发扬于西南，属于川菜中著名的家常菜。因肉片未经划油，以水煮熟故名水煮肉片。

水煮肉片肉味香辣，软嫩，易嚼。吃时肉嫩菜鲜 ，汤红油亮，麻辣味浓，最宜下饭，为家常美食之一。特色是“麻、辣、鲜、香”。

其起源于上世纪30年代， 自贡名厨范吉安(1887 -1982年)，创新出风味突出的水煮肉片。

5、广州文昌鸡

广东文昌鸡，是广东省传统的汉族名菜，属于粤菜系。以海南岛文昌鸡为主料，配以火腿 、鸡肝、郊菜，经煮、蒸、炒而成。

此菜造型美观，芡汁明亮，肉质滑嫩，香味甚浓，肥而不腻。三样配料颜色不同，滋味各异，为广州八大名鸡之一。

参考资料来源：百度百科——剁椒鱼头

参考资料来源：百度百科——宫保鸡丁

参考资料来源：百度百科——鱼香肉丝

参考资料来源：百度百科——水煮肉片

参考资料来源：百度百科——广州文昌鸡

Every time you come to China, the fans are so delighted as if they are in the feast. Hope you can come to china often.

Every time you come to China, the funs are so happy like it's a holiday. Please come to China often!

Every time you come to China, the fans like the festival happy, I hope you can often come to China!

可以用金山快译把中文输进去英文就出来了电脑应该有配的

水煮肉片Boiled meat