急求中英文食谱，一道菜就好，求具体做法和原料介绍

急求一道菜的介绍及做法，用英文~

西湖醋鱼：

原料

草鱼 一条（约重700克） 绍酒 25毫升

酱油 75毫升 姜末 2.5克

白糖 60克 湿淀粉 50克

米醋 50毫升 胡椒粉 适量

制法：

1.将草鱼饿养一到两天，促使排泄尽草料及泥土味，使鱼肉结实，烹制前宰杀洗净。

2.将鱼身从尾部入刀，剖劈成雌、雄两片，斩去鱼牙，在鱼的雄片上，从离鳃盖瓣4.5厘米开始，每隔4.5厘米左右斜批一刀，共批五刀，在批第三刀时，在腰鳍后0.5厘米处切断，使鱼成两段，以便烧煮。在雄片剖面脊部厚处向腹部斜剞一长刀，不要损伤鱼皮。

3.炒锅内放清水1000毫升，用旺火烧沸，先放雄片前半段，再将鱼尾段接在上面，然后将雄片和雌片并放，鱼头对齐，鱼皮朝上，盖上锅盖。待锅水再沸时，启盖，撇去浮沫，转动炒锅，继续用旺火烧煮约三分钟，用筷子轻轻地扎鱼的雄片颔下 部，如能扎入即熟。锅内留下250毫升的汤水，放入酱油、绍酒、姜末，即将鱼捞出，放入盘中，装盘时将鱼皮朝上，把鱼的两片背脊拼成鱼尾段与雄片拼接，并沥去汤水。

4.锅内原汤汁中，加入白糖、米醋和湿淀粉，调匀的芡汁，用手勺推搅成浓汁，浇遍鱼的全身即成。上桌随带胡椒粉。
West Lake Fish in Vinegar Gravy

Raw materials ：
One of grass carp ( about 700 grams ) 25 ML75 ml of ginger soy sauce 2.5 G50 grams of sugar, 60 G wet starch50 ML rice vinegar peppers
and the rightMethod ：
1. The hungry grass carp a day or two to promote the excretion smell of hay and soil, fish, and slaughtered before the cooking washing.
2. Tail of the fish from the knife, cut into two pieces of female and male, chopping fish teeth, in the male fish slice, starting from 4.5 cm away from the gill cover flap, about every 4.5 cm diagonal Batch a knife, approved a total of five knives, when instalment of the third knife, at 0.5 cm waist fins cut off, the fish in half in order to cook.In the male section of ridge thickness abdominal oblique a long knife, not to damage the skin.

3. Put 1000 ml of water in the pan, with Mong Kok Fire to boil, put the male film the first half, top and tail section, and then to put the male and female and fish head alignment, the fish on the Pi Chao, cover the pan.When a pot of water boiling it later, Kai cover, apart from froth, rotating Pan, continue to use the Mong Kok cooked on fire about three minutes, gently stab the male fish slices with chopsticks lower jaw, as can dive into the well.Left in the pot soup 250 ML, into a sauce,, ginger, is about to fish out, placed in the tray, the fish plate on the Pi Chao, put the fish back like a fish tail and two male film splicing, Lek Yuen Estate, and to soups.

4. In juice in the pan, add sugar, rice vinegar and wet starch, juice mix thoroughly with the hands push into a thick sauce spoon, water all over the fish that is.On the table that comes with pepper.

鱼香肉丝的做法一： 主料：猪肉350克。 水发兰片100克、水发木耳25克、泡辣椒15克。 辅料：盐3克、姜5克、蒜10克、葱10克、素油50克、酱油10克、醋5克、糖15克、味精1克、豆粉25克。 做法： 1、猪肉切成长约7厘米、0.3厘米粗的丝，加盐、水豆粉拌匀； 2、兰片、木耳洗净，切成丝，泡红辣椒剁细； 3、姜、蒜切细末，葱切成花； 4、用酱油、醋、白糖、味精、水豆粉、鲜汤，盐兑成芡汁待用； 5、炒锅置旺火上，放油烧热，下肉丝炒散，加入泡辣椒、姜、蒜末炒出香味； 6、再放入木耳、兰片丝、葱花炒匀； 7、最后放入芡汁，迅速翻簸起锅。 特点:：鱼香肉丝，色泽金红，入口滑嫩，酸甜辣咸五味俱全。

The practice of shredded pork with garlic sauce fish a: main ingredient: 350 g pork. Water hair blue tablet, 100 g water hair fungus 25 grams, PaoLaJiao 15 g. Accessories: 3 g salt, ginger 5 grams, garlic 10 grams, green 10 grams, oil dementholized fifty gram, soy sauce, vinegar, 10 g 5 grams, sugar 15 grams, monosodium glutamate 1 g, soybean meal 25 grams. Practice: 1, pork cut growth about 7 cm, 0.3 cm thick wire, add salt, water mix flour; 2, blue sheet, edible fungus wash, cut into silk, bubble red chilies fine; 3, ginger, garlic cut fine end, onion cut into flower; 4, with soy sauce, vinegar, sugar, monosodium glutamate, water, soybean meal, fresh soup, salt against into sauce inactive; 5, cover over the place, put oil heat, shredded pork Fried scattered, join PaoLaJiao, ginger, garlic and fry out fragrance; 6, then put in the edible fungus, blue piece of wire, chopped green onion stir well; 7, the last in the sauce, quickly turn winnow dish up. Features: fish, shredded pork with garlic sauce, colour and lustre is golden red, the entry tender, sweet and sour spicy salted five available.

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