英语翻译糖醋鱼的做法,用英文翻译一下,内容如下：菜名：糖醋鱼（京菜） 特点：色泽金黄,甜咸适口,外焦里嫩.原料：黄鱼(也

英语翻译
糖醋鱼的做法,用英文翻译一下,内容如下：
菜名：糖醋鱼（京菜）
特点：色泽金黄,甜咸适口,外焦里嫩.
原料：
黄鱼(也可用草鱼,鲤鱼等)1尾(重约750克),金糕,青梅各5克,葱10克,姜10克,白糖125克,醋50克,盐3克,料酒15克,酱油10克,油,淀粉,姜汁各适量.
(1)鱼去磷,鳍,腮,内脏洗净,鱼身两侧每隔2厘米切一刀至鱼骨,然后顺骨切1.5厘米,使鱼肉翻起.金糕,青梅切小丁用开水略烫.
(2)起锅放油烧7-8成热,投入挂淀粉的鱼微火炸透,捞厨房盘中.
(3)锅留底油烧热,加入葱,姜末爆香,葱,姜末捞出,放入酱油,白糖,盐,料酒,醋,姜汁,烧开淋水淀粉制成糖醋汁,浇在炸好的鱼上,在撒青梅,金糕丁即可.

非软件,专业
Name:Capital Sweet and Sour Fish
Description:Nice golden colour,tasty sweet and sour flavour,crispy at the outside with the melt-in-mouth inside.
Ingredients:
1 Whole Yellow croaker,about 750gm,(or any white fish)
5g Golden Rice Cake for dacoration
5g Green Preserved Pulm for dacoration
10g Spring onion
10g Ginger
125g White Sugar
50g Vinegar
3g Salt
15g Cooking Wine
10g Soy Sauce
Some Cooking Oil for deep fry
Some Potato Starch for coating and thicking
Some Ginger juice according to taste
Methods:
1,Clean the stomach the fish,remove any scales,fins,and tail.Rinse under cold water and pat dry.Cutting several diagonal every 2cm,right down to the bone and turn the knife horizontal to cut 1.5cm further alone by the main bone,to make the flesh almost leave the bone,in each side of the fish.Put aside waiting for step 2.
Chip Golden Rice Cake and Green Preserved Pulm in to small cubes.Boilingin them in hot water by small sause pan for few minutes.Put aside waiting for step 3.
2,Put a wok on heat with enough cooking oil,wait until 170-180C,turn the heat down.Pat the fish with Potato Starch (both side,and in the cuts).Put the fish in the hot oil,until cooked.Drain the fish and put in the serving plate for step 3.
3,Lefe some oil in wok and heat up,sizzle the Spring Onion and Ginger pieces,bring out the flavour and dispose them.Add the Soy Sauce,White Sugar,Salt,Cooking Wine,Vinegar,and Ginger Juice,keep stir and bring to boil.Mix some Potato Starch with some cold water and pour in the wok,keep stir to make a thick sweet and sour sause.Pour the sause on the fish evenly,and do the final dacoration by cooked Golden Rice Cake and Green Preserved Pulm.
Enjoy