英语翻译The dish is named after revered Song Dynasty poet,artist and calligrapher Su Dongpo,who is supposed to have invented,or at least inspired it.The meat should be so tender that you can quite easily pry it away in small pieces with chopstick

英语翻译The dish is named after revered Song Dynasty poet,artist and calligrapher Su Dongpo,who is supposed to have invented,or at least inspired it.The meat should be so tender that you can quite easily pry it away in small pieces with chopstick
英语翻译
The dish is named after revered Song Dynasty poet,artist and calligrapher Su Dongpo,who is supposed to have invented,or at least inspired it.The meat should be so tender that you can quite easily pry it away in small pieces with chopsticks.As it is made from a slab of pork belly,there is a lot of fat,but the lengthy cooking time (3-1/2 hours) results in fat sans much of its greasiness.Eat as little of the fat as you choose.The accompanying ginger and plainly cooked broccoli also help offset the fat.You will need at least four hours to make dongpo pork during which time it is simmered twice,braised,sautéd and steamed.

英语翻译The dish is named after revered Song Dynasty poet,artist and calligrapher Su Dongpo,who is supposed to have invented,or at least inspired it.The meat should be so tender that you can quite easily pry it away in small pieces with chopstick
这道菜是以受尊敬的宋朝诗人、画家和书法家苏东坡的名字命名的,他应该是发明了或至少促成了这道菜.（这个）肉要嫩到你可以相当容易地用筷子把它撬成一小块一小块.因为是由一大块猪肚肉做成的,所以有很多肥肉,但长时间的烹煮（3-1/2小时）可使肥肉失掉很多油脂.若你愿意吃一点儿肥肉吧[此句意译].配着的姜和简单烧过的西兰花菜也帮助抵消脂肪.你需要至少4小时做东坡肉,此间炖两次,焖,嫩煎,然后蒸.

这道菜的名字命名，崇敬宋代诗人，画家和书法家苏轼，谁应该有发明，或至少它的启发。这肉应该是如此的温柔，你可以很容易地用筷子撬在小块它拿走。由于它是由一批猪肉肚子板，有大量的脂肪，但长时间烹调时间（3-1/2小时）在其油腻的脂肪SAN的结果。吃脂肪少的为您选择。随附的生姜，熟花椰菜显然也有助于抵消脂肪。您将需要至少4个小时，使东坡在此期间，猪肉炖是两次，炖，蒸...

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这道菜的名字命名，崇敬宋代诗人，画家和书法家苏轼，谁应该有发明，或至少它的启发。这肉应该是如此的温柔，你可以很容易地用筷子撬在小块它拿走。由于它是由一批猪肉肚子板，有大量的脂肪，但长时间烹调时间（3-1/2小时）在其油腻的脂肪SAN的结果。吃脂肪少的为您选择。随附的生姜，熟花椰菜显然也有助于抵消脂肪。您将需要至少4个小时，使东坡在此期间，猪肉炖是两次，炖，蒸

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这道菜是以受尊敬的宋朝诗人、画家和书法家苏东坡的名字命名的，他应该是发明了或至少促成了这道菜。（这个）肉要嫩到你可以相当容易地用筷子把它撬成一小块一小块。因为是由一大块猪肚肉做成的，所以有很多肥肉，但长时间的烹煮（3-1/2小时）可使肥肉失掉很多油脂。若你愿意吃一点儿肥肉吧[此句意译]。配着的姜和简单烧过的西兰花菜也帮助抵消脂肪。你需要至少4小时做东坡肉，此间炖两次，焖，嫩煎，然后蒸。...

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这道菜是以受尊敬的宋朝诗人、画家和书法家苏东坡的名字命名的，他应该是发明了或至少促成了这道菜。（这个）肉要嫩到你可以相当容易地用筷子把它撬成一小块一小块。因为是由一大块猪肚肉做成的，所以有很多肥肉，但长时间的烹煮（3-1/2小时）可使肥肉失掉很多油脂。若你愿意吃一点儿肥肉吧[此句意译]。配着的姜和简单烧过的西兰花菜也帮助抵消脂肪。你需要至少4小时做东坡肉，此间炖两次，焖，嫩煎，然后蒸。

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