麻烦英语翻译达人帮忙翻译，拒绝软件翻译（在线等）

Question

PS：不一定要逐字逐句，只要说得清楚，谢谢

猪精瘦肉（腿肉或夹子肉）一斤，斩为碎肉沫（如果用绞肉机绞成肉泥，做成的杂酱口感及外观相差甚远

）。

万州杂酱面

炒锅倒色拉油二至三两，冷油锅下肉沫，中火反复煸炒。至肉成金黄，不出水气时，下甜面酱二两。快速

铲动，以免粘锅炒糊起锅巴。见肉与酱和匀，变为油亮红棕时，起锅即可。

做好的杂酱，可贮藏于冰箱，随食随取。

注意：最好多放油（炒好后将多的油篦出另用），不然容易炒糊。宁可稍差火候，切切不可炒糊变苦

小面
材料:
1.干红辣椒,花椒,都舂成面,备用(辣椒最好是重庆的)[铁锅烧热,倒油,油熟后关火,等油凉至5,6分热时,

缓缓浇入备好的辣椒面和花椒面里,直至油被完全吸收,并覆盖]
2.榨菜(或芽菜)切细.
3.油酥花生,稍微切一下.
4.姜汁,蒜汁,小葱,芝麻.
5.酱油,醋,糖(这三样视个人口味酌情添加)
6.猪油(或麻油),建议首选猪油

步骤:
1.制作面汤:取一面碗,添加盐,味精,姜汁,蒜汁,花生,辣椒,花椒,酱油(适量),猪油.碗里舀一勺沸水,或肉

汤(餐馆一般用猪骨汤).
2.下面,下青菜,熟后捞起放于面碗内,撒上小葱,芽菜,就行了.

杂酱面的特色主要反映在杂酱方面，突出的是杂酱的而不是面条。所以，制作杂酱特别讲究，从选肉开始

，到各种辅料和调料都有有要求，具体烹调时，掌握好火候，全凭厨师的技艺配料炒作。高手炒出的杂酱

其味香远、其色鲜嫩诱人。使人闻其味、观其色，便能激发起人的食欲来。

Answer 1

Pig fine lean meat (pork leg or clamp) a pound, cut to pieces肉沫(if using meat grinder绞成肉泥, miscellaneous sauce made of very different taste and appearance

).

Wanzhou Miscellaneous noodle sauce

Salad oil pan down 2-32,肉沫under cold oil, stir fried in the fire repeatedly. To the meat into a golden, not water vapor, the 22 under the fermented flour paste. Express

Moving shovel to avoid sticky rice crust from锅炒paste. See the meat and sauce and absorbed into油亮red brown, the起锅can.

Miscellaneous good sauce can be stored in the refrigerator, with the food-demand.

Note: The best extra oil (speculation in the oil well after many grate with the other), not easy to paste speculation. Prefer less heat, speculation can not be absolutely sure to change hard paste

Facet
Materials:
1. Red pepper, pepper, Chung-cheng are noodle, spare (hot peppers are the best Chongqing) [Heat wok and pour the oil, oil well fires after the clearance, such as 5,6 points to the oil cooler when the hot,

Slowly poured into the prepared noodle and chili pepper best noodle years, until the oil is completely absorbed, and cover]
2. Mustard (or peas) cut fine.
3. Pastries peanuts, a little like cutting.
4. Ginger, garlic juice,小葱, sesame.
5. Soy sauce, vinegar, sugar (these three, as appropriate, depending on personal taste to add)
6. Lard (or oil), it is recommended preferred lard

Steps:
1. Making soup: take a bowl, add salt, MSG, ginger, garlic juice, peanuts, chili, pepper, soy sauce (moderate), lard. Bowl ladle a spoonful of boiling water, or meat

Soup (pig soup restaurants in general).
2. Next, under the vegetables and cooked them while they put in after the noodle bowl, sprinkled小葱, bean sprouts on it.

Miscellaneous features noodle sauce is mainly seen in the miscellaneous sauce, the highlight is that rather than miscellaneous pasta sauce. Therefore, pay attention to the production of miscellaneous special sauce, the meat from the election beginning

To a variety of accessories and spices have all the requirements of the specific cooking master heat well, the technique depends on the ingredients cook up. Miscellaneous炒出master sauce

Its味香far, the color fresh attractive. Its taste is smell and watch his color, can be excited to sponsor the appetite.