用英语写做一道中国菜的步骤
in the pools and fountains of
Ingredients: 1 egg white, 500g grass carp（主料：蛋清1个、草鱼片500克）
Seasoning: 5 grams of starch, 8 ml of oil, appropriate amount of ginger, appropriate amount of onion
500 grams of sauerkraut, 3 grams of chicken powder, 5 grams of soy sauce, 1 gram of pepper
（调料：淀粉5克、油8毫升、姜丝适量、葱适量、酸菜500克、鸡粉3克、老抽5克、胡椒粉1克）
Practice steps:（做法步骤：）
1、Prepare an egg white, fill the fish fillet with starch and egg white, and marinate it evenly.（准备一个蛋清，鱼片放入淀粉、蛋清搅拌均匀进行腌制）
2、Pan the oil, add ginger, garlic, sauerkraut 500g, stir fry（起锅烧油，放入姜丝、蒜、酸菜500g，大火翻炒）
3、Boil the water, add the fried sauerkraut, chicken powder 3g, soy sauce 5g, pepper 1g, in the marinated fillets
（清水煮沸，放入炒好的酸菜、鸡粉3g、老抽5g、胡椒粉1g，在放入腌好的鱼片）
4、Medium and small fire for 6 minutes（中小火煮6分钟）
5、Put the right amount of pepper, pepper, onion, hot oil（在放入适量的辣椒，花椒、葱段，热油适量）
6、Go out to eat.（出锅即可食用。）
青椒肉丝
Ingredients: 原料：
300 grams (0.66 lb) pork tenderloin
100 grams (0.22 lb) green peppers
5 grams (5/6 tsp) salt
1 gram (1/4 tsp) MSG
10 grams (2 tsp) mixture of cornstarch and water
100 grams (7 tbsp) cooking oil
1 egg white
10 grams (2 tsp) cooking wine
25 grams (1 1/2 tbsp) water
300 克猪里脊肉
100 克青辣椒
5 克精盐
1 克味精
10 克水淀粉
100 克食用油
1 个蛋青
10 克料酒
25 克水
Directions:
做法：
1. Cut the meat into shreds 6 cm (2.4 inches) long and 0.3 cm (0.12 inch) thick and wide. Put in a bowl. Add 1 g ( 1/6 tsp) of salt and stir until mixture becomes sticky. Add the egg white and dry cornstarch and mix well. Cut the green peppers into shreds of similar size to the meat.
将肉切成6厘米长、0.3厘米厚、0.3厘米宽的细丝放入碗中，加1克精盐搅拌上劲。然后加蛋青和干淀粉搅拌均匀。将青椒切丝备用，尺寸与肉丝相似。
2. Heat the oil to 110-135ºC (230-275ºF) and stir-fry the pork shreds until they are done. Take out and drain off the oil.
2、锅里倒油，加热至110-135ºC，将肉丝倒入翻炒，炒熟后盛出，蔽掉油。
3. Put 25 g (1 2/3 tbsp) of oil in the wok and stir-fry the shredded green peppers for one minute. Add the shredded pork, cooking wine, salt, MSG and water, and bring to boiling point. Put in the mixture of cornstarch and water to thicken the sauce. Take out and serve.
3、锅里加25克食用油，将青椒下锅翻炒1分钟后加入肉丝、料酒、盐、味精和水，炒至沸点，加水淀粉勾芡收汁。出锅装盘即可。
Features: The meat is white with a light pink tinge. While the peppers are invitingly green.
Taste: The shredded pork is tender and the green peppers crispy. The dish is salty to the right taste.
特点：肉色白里透红，辣椒清翠欲滴。
口味：肉嫩椒脆，咸淡适中。
Ma Po Tou Tu 麻婆豆腐(Bean Curd with Chili Sauce)
Method:
•Pour hot water over bean curd, drain and cut into pieces.
•Chop green onion, ginger, garlic and red pepper. Heat oil, fry and add meat.
•Add bean curd into the pan. Stir and pour in soup stock. Simmer over low heat.
•Thicken with corn starch diluted with water and add to ingredients. Serve hot.
cooking time: 10 minutes.
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