特色菜用英語介紹做法！
介紹”鍋包肉“做法：
主料：豬裏脊肉300克 姜絲5克 蔥絲20克 香菜10克 精鹽、料酒、醬油、白糖、醋、味精、鮮湯、水澱粉、色拉油各適量。
做法：
1.豬裏脊肉改刀成7厘米長、5厘米寬、0.2厘米厚的大片，用精鹽、料酒拌勻碼味；用水澱粉及少許色拉油調成稠糊；另用醬油、白糖、醋、味精、鮮湯、水澱粉等對成滋汁。
2.炒鍋置火上，放入色拉油燒至六七成熱，先將碼好味的肉片與稠糊拌勻，再壹片片展開，逐壹下入鍋中，炸至外酥內嫩時撈出瀝油。
3.鍋留底油，投入姜絲、蔥絲炸香，下入炸好的肉片，烹入滋汁，翻拌均勻後起鍋裝盤，撒上香菜即成。
英文譯文：
Main material:
Pig fillet meat 300 grams
ginger silk 5 grams
onions silk 20 grams
corianders 10 grams
refined salt,
cooking wine,
soy sauce,
white sugar,
vinegar,
monosodium glutamate,
fresh soup,
water starch,
salad oil respectively right amount.
Procedure:
1. The pig fillet meat cut into slice, becomes 7 centimeters long, 5 centimeters widths, 0.2 centimeter thick big piece, with the refined salt, the cooking wine mixes evenly the code taste; Water used starch and little salad oil furnishing heavy paste; Uses the soy sauce, the white sugar, the vinegar, the monosodium glutamate, the fresh soup, the water starch in addition and so on to Cheng Zizhi.
2. The wok sets at on the fire, puts in the salad oil to burn to 67 tenths heat, first mixes evenly the code good taste sliced meat and the heavy paste, then one piece by piece launches, under enters in one by one the pot, explodes crisp in is tender to outside when bails out drainings the oil.
3. refilloil in the pot, invests Jiang Si, the onion silk explodes the fragrance, gets down enters explodes the good sliced meat, boils into incites the juice, after turns mixes even pot chargging, scatters.
謝謝！！