锅包肉是一道东北风味菜，即将猪里脊肉切片腌入味，裹上炸浆下锅炸至金黄色捞起，再下锅拌炒勾芡即成。成菜色泽金黄，外酥里嫩，酸甜可口.
材料：猪里脊肉(320克)、葱丝适量、姜丝适量、红椒丝、香菜末适量
腌料：盐(1/4茶匙)、料酒(1大匙)、鸡粉(1/3茶匙)、生粉(2茶匙)
芡汁：海天金标生抽王(2大匙)、白糖(2大匙)、香醋（陈醋）(3汤匙)、蕃茄酱1大匙、鸡粉(1/2汤匙)、生粉(1汤匙)、清水(1/2杯)
炸浆：玉米淀粉(6大匙)、油(1/2大匙)、清水(1/2杯)
调料：油(半锅)
1:猪肉洗净，斜切成薄片，加入1/4茶匙盐、1汤匙料酒、1/3汤匙鸡粉和2汤匙生粉抓匀，腌制30分钟。
2:取一空碗，加入海天金标生抽王2大匙、白糖2大匙、香醋3汤匙)、蕃茄酱1大匙、鸡粉(1/2茶匙)、生粉(1大匙)、清水(1/2杯)调成芡汁。
3:再取一空碗，加入玉米淀粉(6大匙)、油(1/2大匙)、清水(1/2杯)调匀，做成炸浆。
4:先给猪肉片沾上一层生粉，再裹上一层炸浆，然后置入盘中待用。
5:烧热油，插入竹筷待其四周冒细泡，分批夹入猪肉片炸至外酥内嫩，且呈金黄色，捞起沥干油待用。
6:烧热1汤匙油，炒香姜丝和葱丝，倒入炸好的猪肉片炒匀，浇入芡汁勾芡，撒上香菜末，即可上碟。
1将里脊肉旁边的白筋去除
2斜切成2mm后的肉片
3切好的肉片大小不要超过5cm
4片好的猪肉放在腌料里腌制30分钟
5将肉片沾上干淀粉
6在均匀的挂上蛋液
7放入油锅，加热至160度
8将肉片放入锅中
9迅速滑动肉片，使他们不沾在一起
10直至金黄色，再开大火一分钟，捞出
不求翻译的一摸一样，但求标准 谢谢大家
我就剩5分了，能帮我 谁不愿意给高分啊，可我就这点分了！！看看有没有好心人了~~
Pot is a package of meat dishes northeast, is about to slice salt pork loin入味,裹上fried golden pulp hack炸至picked up, and then hack拌炒starch accompli. Food color into golden, crisp outside and tender years, sweet and sour.
Ingredients: pork loin (320 grams), moderate leek, ginger amount of red silk, parsley at the end of appropriate
腌料: salt (1 / 4 teaspoon), cooking wine (1 tablespoon),鸡粉(1 / 3 teaspoon), raw powder (2 teaspoons)
Euryale ferox juice: Haitian Jinbiao Wang soy sauce (2 tablespoons), sugar (2 tablespoons), vinegar (mature) (3 tablespoons), 1 tablespoon ketchup,鸡粉(1 / 2 tablespoon), Health Powder (1 spoon), water (1 / 2 cup)
Fried paste: corn starch (6 tablespoons), oil (1 / 2 tablespoons), water (1 / 2 cup)
Seasoning: oil (半锅)
1: Wash the pork, sliced ramp, adding 1 / 4 teaspoon salt, 1 tablespoon cooking wine, 1 / 3 tablespoon and 2 tablespoons of Health鸡粉grasping absorbed powder, preserved for 30 minutes.
2: take a空碗adding Haitian Wang Jinbiao 2 tablespoons soy sauce, 2 tablespoons sugar, 3 tablespoons vinegar), 1 tablespoon ketchup,鸡粉(1 / 2 teaspoon), raw powder (1 tablespoon), water (1 / 2 cup) juice Euryale ferox tune into.
3: a re-check空碗by adding corn starch (6 tablespoons), oil (1 / 2 tablespoons), water (1 / 2 cup) Autoleveller, make deep-fried pulp.
4: give film coated with a layer of pork Health powder, and then a layer of fried裹上pulp, and then placed in inactive sites.
5: Heat the oil, insert chopsticks until small bubbles around the run, batch folder炸至piece of pork into the crisp outside and tender inside and golden brown, Drain oil to salvage READY.
6: Heat 1 tablespoon oil, ginger and leek炒香, into a good deep-fried piece of pork炒匀, Euryale ferox juice poured into the starch, parsley sprinkled at the end of the disc can be.
1 fillet next to remove the white tendon
2 ramps cut into the meat after 2mm
3 cut meat the size of no more than 5cm
4 good pork marinated in腌料on 30 minutes
5 will be coated with dry starch meat
6 egg put in uniform
7 Add oil, heated to 160 degrees
Add meat to pot 8
9 sliding meat quickly, so that together they do not dip
10 until golden brown, and then opened fire in a minute, remove
虽然不是太准确,但是我是好人~~~~~
顶楼的,不要以为世界上都没有好人了
(翻译得错话连篇)
Ingredients: pork loin (320 grams), moderate leek, ginger amount of red silk, parsley at the end of appropriate
腌料: salt (1 / 4 teaspoon), cooking wine (1 tablespoon),鸡粉(1 / 3 teaspoon), raw powder (2 teaspoons)
Euryale ferox juice: Haitian Jinbiao Wang soy sauce (2 tablespoons), sugar (2 tablespoons), vinegar (mature) (3 tablespoons), 1 tablespoon ketchup,鸡粉(1 / 2 tablespoon), Health Powder (1 spoon), water (1 / 2 cup)
Fried paste: corn starch (6 tablespoons), oil (1 / 2 tablespoons), water (1 / 2 cup)
Seasoning: oil (半锅)
1: Wash the pork, sliced ramp, adding 1 / 4 teaspoon salt, 1 tablespoon cooking wine, 1 / 3 tablespoon and 2 tablespoons of Health鸡粉grasping absorbed powder, preserved for 30 minutes.
2: take a空碗adding Haitian Wang Jinbiao 2 tablespoons soy sauce, 2 tablespoons sugar, 3 tablespoons vinegar), 1 tablespoon ketchup,鸡粉(1 / 2 teaspoon), raw powder (1 tablespoon), water (1 / 2 cup) juice Euryale ferox tune into.
3: a re-check空碗by adding corn starch (6 tablespoons), oil (1 / 2 tablespoons), water (1 / 2 cup) Autoleveller, make deep-fried pulp.
4: give film coated with a layer of pork Health powder, and then a layer of fried裹上pulp, and then placed in inactive sites.
5: Heat the oil, insert chopsticks until small bubbles around the run, batch folder炸至piece of pork into the crisp outside and tender inside and golden brown, Drain oil to salvage READY.
6: Heat 1 tablespoon oil, ginger and leek炒香, into a good deep-fried piece of pork炒匀, Euryale ferox juice poured into the starch, parsley sprinkled at the end of the disc can be.
1 fillet next to remove the white tendon
2 ramps cut into the meat after 2mm
3 cut meat the size of no more than 5cm
4 good pork marinated in腌料on 30 minutes
5 will be coated with dry starch meat
6 egg put in uniform
7 Add oil, heated to 160 degrees
Add meat to pot 8
9 sliding meat quickly, so that together they do not dip
10 until golden brown, and then opened fire in a minute, remove
虽然不是太准确,但是我是好人~~~~~
顶楼的,不要以为世界上都没有好人了
(翻译得错话连篇)
温馨提示：答案为网友推荐，仅供参考
第1个回答 2009-05-22
Pot Bao Rou is together the Northeast typical local dish, soon the pig fillet meat slice salt gets interested, wraps up explodes the thick liquid to put into the pot explodes to fishes golden yellow, puts into the pot again mixes fries thickens soup namely to become. Becomes the vegetable luster golden yellow, outside crisp in tender, sour and sweet delicious.
Material: Pig fillet meat (320 grams), onion silk right amount, shredded ginger right amount, red pepper silk, coriander end right amount
Pickles the material: Salt (1/4 teaspoon), cooking wine (1 big spoon), chicken powder (1/3 teaspoon), peanut meal (2 teaspoons)
qian juice: Sea day Jin Biaosheng pulls out the king (2 big spoons), the white sugar (2 big spoons), the aromatic vinegar (aged vinegar) (3 soupspoon), the ketchup 1 big spoon, the chicken powder (1/2 soupspoon), the peanut meal (1 soupspoon), the clear water (1/2 cup)
Explodes the thick liquid: Corn starch (6 big spoons), oil (1/2 big spoon), clear water (1/2 cup)
Seasoning: Oil (half pot)
1: The pork cleaning, the bevelling becomes the thin slice, joins 1/4 teaspoon of salty, 1 soupspoon cooking wine, 1/3 soupspoon chicken powder and 2 soupspoon peanut meal grasps uniform, souse 30 minutes.
2: Takes a spatial bowl, adds entering the sea day Jin Biaosheng to pull out the king 2 big spoons, the white sugar 2 big spoons, the aromatic vinegar 3 soupspoon), the ketchup 1 big spoon, the chicken powder (1/2 teaspoon), the peanut meal (1 big spoon), the clear water (1/2 cup) the furnishing qian juice.
3: Takes a spatial bowl again, joins the corn starch (6 big spoons), the oil (1/2 big spoon), the clear water (1/2 cup) to mix well, makes explodes the thick liquid.
4: Stains peanut meal first to the dried pork slices, then wraps up one to explode the thick liquid, then posts in the plate to be ready to be used.
5: Burns the hot oil, the insertion bamboo chopsticks waits its four weeks to brave to soak thin, inserts the dried pork slices to explode crisply in turn to outside in tender, and assumes golden yellow, fishes drainings the drying oil to be ready to be used.
6: Burns the hot 1 soupspoon oil, fries the fragrant shredded ginger and the onion silk, pours into explodes the good dried pork slices to fry uniform, the pouring in qian juice thickens soup, to scatter the coriander end, on then small dish.
1 removes fillet meat's nearby Bai Jin
after 2 bevellings become 2mm sliced meat
3 cut the good sliced meat size not to surpass 5cm
4 piece of good pork place in the salt material the souse 30 minutes
5 stain the sliced meat does the starch
6 in even hang up the egg fluid
7 put in the wok with cooking oil, heats up to 160 degrees
8 put in the sliced meat in the pot
9 rapid glide sliced meat, cause them not to moisten in the same place
10 until golden yellow, opens fire one minute again, bails out
满意不?
Material: Pig fillet meat (320 grams), onion silk right amount, shredded ginger right amount, red pepper silk, coriander end right amount
Pickles the material: Salt (1/4 teaspoon), cooking wine (1 big spoon), chicken powder (1/3 teaspoon), peanut meal (2 teaspoons)
qian juice: Sea day Jin Biaosheng pulls out the king (2 big spoons), the white sugar (2 big spoons), the aromatic vinegar (aged vinegar) (3 soupspoon), the ketchup 1 big spoon, the chicken powder (1/2 soupspoon), the peanut meal (1 soupspoon), the clear water (1/2 cup)
Explodes the thick liquid: Corn starch (6 big spoons), oil (1/2 big spoon), clear water (1/2 cup)
Seasoning: Oil (half pot)
1: The pork cleaning, the bevelling becomes the thin slice, joins 1/4 teaspoon of salty, 1 soupspoon cooking wine, 1/3 soupspoon chicken powder and 2 soupspoon peanut meal grasps uniform, souse 30 minutes.
2: Takes a spatial bowl, adds entering the sea day Jin Biaosheng to pull out the king 2 big spoons, the white sugar 2 big spoons, the aromatic vinegar 3 soupspoon), the ketchup 1 big spoon, the chicken powder (1/2 teaspoon), the peanut meal (1 big spoon), the clear water (1/2 cup) the furnishing qian juice.
3: Takes a spatial bowl again, joins the corn starch (6 big spoons), the oil (1/2 big spoon), the clear water (1/2 cup) to mix well, makes explodes the thick liquid.
4: Stains peanut meal first to the dried pork slices, then wraps up one to explode the thick liquid, then posts in the plate to be ready to be used.
5: Burns the hot oil, the insertion bamboo chopsticks waits its four weeks to brave to soak thin, inserts the dried pork slices to explode crisply in turn to outside in tender, and assumes golden yellow, fishes drainings the drying oil to be ready to be used.
6: Burns the hot 1 soupspoon oil, fries the fragrant shredded ginger and the onion silk, pours into explodes the good dried pork slices to fry uniform, the pouring in qian juice thickens soup, to scatter the coriander end, on then small dish.
1 removes fillet meat's nearby Bai Jin
after 2 bevellings become 2mm sliced meat
3 cut the good sliced meat size not to surpass 5cm
4 piece of good pork place in the salt material the souse 30 minutes
5 stain the sliced meat does the starch
6 in even hang up the egg fluid
7 put in the wok with cooking oil, heats up to 160 degrees
8 put in the sliced meat in the pot
9 rapid glide sliced meat, cause them not to moisten in the same place
10 until golden yellow, opens fire one minute again, bails out
满意不?
第2个回答 2009-05-10
我给你个网址吧自己把汉字弄上去！当然英文也可以翻译成中文！good luck！希望“它”也能成为你的好朋友。
good luck！
网址
good luck！
网址
第3个回答 2009-05-10
这么点分，估计没人愿给你翻。
