Add English translations for all 379 recipe and tip files

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  dessert, drink, meat_dish, semi-finished, soup, staple, vegetable_dish)
- en/tips/: learn/ and advanced/ cooking guides
- en/README.md, en/CONTRIBUTING.md, en/CODE_OF_CONDUCT.md

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Co-authored-by: Copilot <223556219+Copilot@users.noreply.github.com>

en/dishes/meat_dish/回锅肉/回锅肉.md

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+# How to Make Twice-Cooked Pork
+
+Estimated Cooking Difficulty: ★★★★
+
+## Essential Ingredients and Tools
+
+- Pork belly
+- Green onions
+- Ginger
+- Green and red bell peppers
+- Garlic shoots
+- Cooking wine
+- Doubanjiang (fermented broad bean paste)
+- Light soy sauce
+- MSG
+
+## Quantities
+
+- Pork belly: 0.5 jin per man / 0.3 jin per woman (Authentic twice-cooked pork uses "Er Dao" meat [commonly known as: rump tip], which has firm meat and a good balance of fat and lean)
+- Green onions: 2 stalks
+- Ginger: 10-40g
+- Green and red bell peppers (choose based on spice preference, 0-30g) *Note: Thick-walled bell peppers are not recommended
+- Garlic shoots: 1 bunch
+- Cooking wine: 5ml
+- Doubanjiang: 10ml
+- MSG: 5g
+- Light soy sauce: 5ml
+
+## Instructions
+
+### Step 1: Preparing the Pork Belly
+
+- Heat the pan and press the pork belly firmly against the hot surface with your hand to scorch the skin.
+  - This step is to remove sweat glands from the pig skin (or ask the butcher to scorch the skin when buying; if you like sweat glands, you can ignore this step).
+- Scrub the skin clean with a steel wool pad until all blackened and carbonized parts are completely removed. If not cleaned thoroughly, the dish will taste bitter.
+- Place the pork belly in the pot, add enough cold water to submerge it, along with slices of ginger, cooking wine, and green onions (tie 2 stalks of green onions into a knot).
+- Bring to a boil over high heat, skim off the foam, and continue boiling for 15 minutes until the lean meat can be easily pierced with chopsticks.
+
+### Step 2: Preparing the Side Ingredients
+
+- Slice the green and red bell peppers into rings.
+- Cut the garlic shoots into segments.
+- Slice the ginger into thin pieces.
+- Mix 5ml of Doubanjiang and 5ml of light soy sauce in advance.
+
+### Step 3: Second Processing of the Pork Belly
+
+- Remove the boiled pork belly from the pot and place it in cold water to cool down.
+- Pat the pork belly dry and slice it into 2mm thick slices with fat on top and lean on the bottom. (Slicing too thick will result in a poor texture and excessive greasiness.)
+
+### Step 4: Stir-frying the Meat
+
+Note: This step **must be done quickly to avoid burning the pan**.
+
+1. Heat the pan and add a layer of base oil to coat it.
+2. Add the pork belly and stir-fry until the fat becomes transparent and the meat slices curl slightly (known as forming "lamp bowl" shape). "Er Dao" meat works best.
+3. Pour in the Doubanjiang and soy sauce mixture, add 5g of MSG, and stir-fry for 15 seconds.
+4. Add the green and red pepper rings and ginger slices, add another 5ml of Doubanjiang, and stir-fry for 30 seconds.
+5. Add the garlic shoots and stir-fry for 60 seconds.
+6. Remove from heat.
+
+### Simplified Version
+
+- Take frozen pork belly and let it sit at room temperature for 0.5 hours, or refrigerate fresh pork belly for 1 hour, then slice into 2-5mm thick slices.
+- Heat the pan over medium heat, dry-fry the peppers for 30-45 seconds, then remove them.
+- Heat the pan again, add a layer of base oil to coat it, and stir-fry ginger slices for 15 seconds.
+- Add the pork belly, stir-frying once every 10 seconds. Wait until the pork belly turns slightly browned (the longer you stir-fry, the tougher the texture will be).
+- Add the previously dry-fried peppers, 10ml of Doubanjiang, and light soy sauce for seasoning. Continue stir-frying for 60 seconds.
+- Add the cut garlic shoots and stir-fry for 10 seconds.
+- Remove from heat.
+
+![Example Dish Finished Product](./1.jpeg)
+![Example Dish Finished Product](./2.jpeg)
+
+## Additional Notes
+
+- If you don't like garlic sprouts, you can substitute them with onions or other vegetables. However, pay attention to the cooking time of the vegetables and stir-fry them in advance to avoid them being undercooked.
+- If the Twice-Cooked Pork pieces are large, you can cut them into 5 cm cubes. Boil the pork belly until a chopstick can be inserted into the skin with slight resistance.
+- Cooling the Twice-Cooked Pork in cold water will make the meat firmer.
+- Drying the Twice-Cooked Pork helps prevent oil splatters during stir-frying.
+- Be careful not to cut the Twice-Cooked Pork too thick, as it can become greasy.
+- If you follow this guide's preparation process and encounter any issues or have suggestions for improvement, please submit an Issue or Pull Request.
+
+If you follow this guide's preparation process and encounter any issues or have suggestions for improvement, please submit an Issue or Pull Request.