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/湖南家常红烧肉/湖南家常红烧肉.md

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+# Hunan-Style Home-Cooked Braised Pork
+
+![Hunan-Style Home-Cooked Braised Pork](./湖南家常红烧肉.jpeg)
+
+Hunan-style home-cooked braised pork is soft and glutinous in texture, rich but not greasy.
+
+Estimated Cooking Difficulty: ★★★
+
+## Essential Ingredients and Tools
+
+- Pork belly with skin
+- Dried millet peppers 🌶 (adjust according to preference)
+- Ginger
+- Light soy sauce
+- Dark soy sauce
+- Bay leaves
+- Cinnamon bark
+- Star anise
+- Rock sugar
+- Cooking wine
+- Salt
+- Rock sugar (for locking in moisture and coloring)
+- Cooking oil
+- Boiling water
+
+## Quantities
+
+This recipe serves 2 people.
+
+- Pork belly: 500g
+- Cooking oil: 10g
+- Bay leaves: 5 pieces
+- Ginger: 3 slices
+- Cinnamon bark: 1 small piece
+- Rock sugar: 6 pieces
+- Cooking wine: 20g
+- Light soy sauce: 5g
+- Dark soy sauce: 2g
+- Salt: 2g
+- Star anise: 3 pieces
+
+## Instructions
+
+* Wash the pork belly with skin and place it in a pot with cold water. Add 2–3 slices of ginger to remove the gamey odor. Bring to a boil, then remove the meat and rinse off the white foam with cold water.
+* Cut the pork belly into 1.5cm x 1.5cm cubes.
+* Heat the pot, add the oil, and stir-fry the rock sugar over low heat until it turns caramel-colored. Add the cut pork belly and stir-fry over medium heat to coat evenly with color.
+* Add the prepared ginger, star anise, cinnamon bark, light soy sauce, dark soy sauce, cooking wine, dried millet peppers, and salt. Stir-fry over low heat for 1 minute, then add boiling water until the meat is submerged.
+* Cover and bring to a boil over medium heat, then reduce to low heat and simmer slowly for 30 minutes. During the simmering process, stir every 10 minutes to prevent sticking.
+* When the sauce has reduced to one-third of its original volume, increase the heat to medium to thicken the sauce before serving.
+
+## Additional Notes
+
+If you encounter any issues or have suggestions for improvement while following this guide, please submit an Issue or Pull request.