英文翻译 中国菜做法

Question

①选用三成肥七成瘦的猪腿肉，剁成肉泥，放在碗内将鸡蛋打入，加盐、适量水拌匀，再加面包屑拌匀成馅。 　　②烧热锅，下油，烧至五成熟时，将肉馅用手挤成象杨梅圆子大小的圆球，滚上面包屑，下锅炸至浮起，呈金黄色时，倒入漏勺滤干油。 　　③原锅中放入适量水，加白糖、醋、杨梅汁，在中火上溶化成卤汁，再用生粉水勾芡，随将炸好的肉丸倒入，翻炒片刻，淋上香油即可。

Answer 1

Select three into fat 70% thin pork, chopped meat mud, placed in a bowl the eggs into the water, add salt, mix well, then add the bread crumbs and mix well into a stuffing. In a hot pan, oil, till the five mature, will be meat hand squeeze into like waxberry Mariko size ball, roll on the bread crumbs, pan fried to float, golden yellow, into the colander drain oil. The original pot into the amount of water, add sugar, vinegar, red bayberry juice, in the fire melted into juice, then thicken with cornstarch, the fried meatballs into, stir briefly, topped with sesame oil can.