英语翻译Blanch the pork in a pot of boiling water.Throw out the water.Put the pork back in the pot and cover with water.Bring to a boil,and simmer for 30 minutes.Heat a wok and add the sauce ingredients.Mix well and bring to a boil.Add the pork a

英语翻译Blanch the pork in a pot of boiling water.Throw out the water.Put the pork back in the pot and cover with water.Bring to a boil,and simmer for 30 minutes.Heat a wok and add the sauce ingredients.Mix well and bring to a boil.Add the pork a
英语翻译
Blanch the pork in a pot of boiling water.Throw out the water.
Put the pork back in the pot and cover with water.Bring to a boil,and simmer for 30 minutes.
Heat a wok and add the sauce ingredients.Mix well and bring to a boil.Add the pork and cook each surface for a few minutes over a medium heat.Remove pork and drain well.Pour the remaining sauce into a small saucepan and set aside.
Clean and drain the wok.Heat the vegetable oil to a medium heat.Fry the pork on all sides until it is well browned,making sure the skin side is a little crispy.
Steep the tea leaves in hot water for a couple of minutes,remove and set aside.Place the pork in the pot of water again–topping up the water if necessary.Add the tea leaves and simmer for 30 minutes.
Place the spring onion stalks on the bottom of a steamer.Transfer pork to the steamer.Steam for 2 hours,turning the pork after 1 hour (because of the long steaming time,you may need to replenish the steamer water).
Add the broccoli to the steamer for the final 5 minutes of cooking time (boil it separately for 3 minutes if there is no room in the steamer.
Remove the pork to a serving dish and arrange the broccoli around it.Reheat sauce in the saucepan,adding and stirring in the thickening.Pour over pork and serve.
Garnish with the young ginger slivers,which are meant to be eaten.

英语翻译Blanch the pork in a pot of boiling water.Throw out the water.Put the pork back in the pot and cover with water.Bring to a boil,and simmer for 30 minutes.Heat a wok and add the sauce ingredients.Mix well and bring to a boil.Add the pork a
一面翻译,一面学习东坡肉的做法,一举两得.译文如下：
将猪肉放在沸水中焯一下,把水倒掉.
将猪肉放回锅里,加水至淹没猪肉.水开后,小火焖30分钟.将锅加热,放入各种调料做汁.充分搅和,将其煮沸.放进猪肉,用中火将猪肉的每一面分别煮几分钟.取出猪肉,沥干.将剩余调料汁放进小盘里备用.将茶叶在热水中浸泡几分钟,取出茶叶,放在一边.将猪肉再次放进盛水的锅里------如果需要的话,加水至淹没猪肉.放进茶叶,小火焖30分钟.
将葱干放到蒸锅的底部.将猪肉放进蒸锅.蒸2个小时,蒸一个小时后将猪肉翻个（由于蒸的时间较长,有可能要给蒸锅添水）.
在蒸熟前的5分钟将花椰菜（介兰）放进蒸锅（如果蒸锅里没有地方放花椰菜,在别处将花椰菜用水煮3分钟）.
取出猪肉,放到盘子里,用花椰菜将猪肉围起来.将小盘里的调料汁重新加热,在收汁时要不断添加调料汁并搅拌.将调料汁倒在猪肉上,上菜啦!
用嫩姜片加以点缀,嫩姜片是可以食用的.
翻译完毕,哈喇子流了一地 .

在一个沸腾的水锅把猪肉抛到水里。
把猪肉在锅里，盖上水。煮沸30分钟。
烧热镬，并添加调味料。搅拌均匀并煮沸。添加猪肉和煮熟超过1中火几分钟每个表面。删除猪肉和排水良好。一个小锅里倒入剩余的调味汁，备用。
清洁和排水锅。植物油加热至中火。油炸各方猪肉，直到它被很好褐变，确保皮肤一边是小脆。
陡峭的茶叶在热水中的一两分钟，取出备用。放置在水锅猪肉再次，补足必要的水。添...

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在一个沸腾的水锅把猪肉抛到水里。
把猪肉在锅里，盖上水。煮沸30分钟。
烧热镬，并添加调味料。搅拌均匀并煮沸。添加猪肉和煮熟超过1中火几分钟每个表面。删除猪肉和排水良好。一个小锅里倒入剩余的调味汁，备用。
清洁和排水锅。植物油加热至中火。油炸各方猪肉，直到它被很好褐变，确保皮肤一边是小脆。
陡峭的茶叶在热水中的一两分钟，取出备用。放置在水锅猪肉再次，补足必要的水。添加茶叶，煮30分钟。
放置在一个蒸笼底部葱茎。猪肉转移到蒸笼。蒸2小时，把猪肉1小时后，因为蒸煮时间长（您可能需要补充蒸水）。
添加到花椰菜的最后5分钟烹调时间蒸锅（煮沸分别为3分钟，如果没有在蒸笼。
取出猪肉一盘，并安排周围的花椰菜。然后在锅里再热酱油，加入和增厚搅拌。倒在猪肉。
用青姜条子装饰，就可以吃了。

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