Add English translations for all 379 recipe and tip files

Use dotlang AI translation (aiursoft-instruct:latest via Ollama) to
translate all Chinese content to English under en/ subfolder:
- en/dishes/: all recipe categories (aquatic, breakfast, condiment,
  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

The mkdocs-static-i18n plugin (docs_structure: folder) serves Chinese
at the root and English at /en/, with a language switcher in the UI.

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

en/dishes/meat_dish/梅菜扣肉/梅菜扣肉.md

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+# How to Make Mei Cai Kou Rou
+
+Mei Cai Kou Rou is elegantly presented, with a rich, glossy reddish-brown color and a thick, savory sauce. The pork is tender and flavorful, without being greasy.
+
+Estimated Cooking Difficulty: ★★★★
+
+## Essential Ingredients and Tools
+
+* Pork belly
+* Preserved mustard greens (Mei Cai)
+* Five-spice powder
+* Cooking oil
+* White sugar
+* Dark soy sauce
+* Light soy sauce
+* Millet peppers
+* Minced garlic
+* Table salt
+* Chicken bouillon powder
+
+## Measurements
+
+Per serving:
+
+* Pork belly: 200 g
+* Preserved mustard greens: 30 g
+* Five-spice powder: 2 g
+* Cooking oil: 300 ml
+* White sugar: 5 g
+* Dark soy sauce: 30 ml
+* Light soy sauce: 20 ml
+* Millet pepper: 1
+* Minced garlic: 10 g
+* Table salt: 2 g
+* Chicken bouillon powder: 2 g
+
+## Instructions
+
+* Soak the preserved mustard greens in clean water for 1 hour.
+* Heat 50 ml of cooking oil in a pan. Place the whole pork belly skin-side down into the pan for 1 minute, then remove it. [Optional]
+* Add boiling water to the pan, place the pork belly inside, and boil on high heat for 20 minutes (until a chopstick can easily pierce the meat). Remove the pork belly.
+* Evenly coat the surface of the pork belly with dark soy sauce, five-spice powder, and white sugar. Let it marinate for 15 minutes.
+* Heat oil in a pan, add the pork belly, and deep-fry over medium heat until both sides are golden brown (3-5 minutes).
+* Heat oil in a clean pan, add the preserved mustard greens, followed by millet peppers, minced garlic, chicken bouillon powder, and table salt. Stir-fry until the moisture in the greens has evaporated.
+* Slice the pork belly (0.5-1 cm thick), place it in a large bowl, and sprinkle the dried mustard greens on top.
+* Steam over medium heat for 45 minutes.
+* Place a plate upside down over the large bowl containing the pork belly, and invert the bowl to transfer the pork belly onto the plate.
+
+![Example dish result](./1.jpeg)
+![Example dish result](./2.jpeg)
+![Example dish result](./3.jpeg)
+![Example dish result](./4.jpeg)
+
+## Additional Notes
+
+* I discovered that crispy-skinned pork belly is incredibly delicious during the preparation process!
+* If you prefer less sweetness, you can omit the white sugar without affecting the main process.
+* The duration of the second-to-last step can be adjusted according to personal preference.
+* Stir-frying the dried mustard greens until dry helps them absorb oil later on (my guess).
+
+If you encounter any issues or have suggestions for improvement while following this guide, please submit an Issue or Pull request.