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/煎烤羊排/煎烤羊排.md

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+# Pan-Fried and Roasted Lamb Chops Recipe
+
+Pan-fried and roasted lamb chops are a dish that combines stewing and pan-frying techniques, resulting in a crispy exterior, tender interior, and an aromatic fragrance. This dish serves as a hearty main course for family gatherings and can also be the highlight of a banquet. The stewed lamb becomes tender and flavorful, while the pan-frying step releases the spices, creating a rich and savory taste without being greasy.
+
+Estimated Cooking Difficulty: ★★★★
+
+## Essential Ingredients and Tools
+
+- Lamb chops
+- Cassia bark (Guipi)
+- Sichuan peppercorns
+- Star anise
+- Angelica dahurica (Baizhi)
+- Bay leaves
+- Salt
+- Cooking wine
+- Chili powder
+- Cumin seeds
+- BBQ seasoning blend
+- Cumin powder
+- White sesame seeds
+- Sugar
+- Pressure cooker
+- Wok / Frying pan
+
+## Quantities
+
+Before each preparation, determine how many servings you wish to make. One serving is sufficient for 3–4 people.
+
+Per serving:
+
+- Lamb chops: 750g (preferably with some fat)
+- Cassia bark: 2g
+- Sichuan peppercorns: 5g
+- Star anise: 1 pod
+- Angelica dahurica: 6g
+- Bay leaves: 5 leaves
+- Salt: 25g (Note: If you plan to drink the stewing broth, omit the salt during the stewing step and add it during the final pan-frying step)
+- Cooking wine: 10ml
+- Chili powder: 5g
+- Cumin seeds: 2g
+- BBQ seasoning blend: 2g
+- Cumin powder: 2g
+- White sesame seeds: 2g
+- Sugar: 1g
+
+## Instructions
+
+- Cut the lamb chops into chunks along the bone structure.
+- Add cold water to a wok and place all lamb chunks in it. Once the water boils, blanch for 2–3 minutes, then remove and set aside.
+- Place the blanched lamb chunks, cassia bark, Sichuan peppercorns, star anise, Angelica dahurica, bay leaves, and cooking wine into a pot (pressure cooker or regular pot).
+- Add drinking water until all ingredients are submerged. If using a pressure cooker, cook for 30 minutes after reaching pressure. If using a regular pot, stew for 80 minutes.
+- Remove the stewed lamb chunks, drain the moisture, and place them in a clean, dry wok or frying pan (free of oil and water).
+- Pan-fry over medium-high heat for 6–7 minutes until the fat renders out and the *surface turns golden and crispy*.
+- Retain the rendered lamb fat in the pan. Add chili powder, cumin seeds, BBQ seasoning blend, cumin powder, and white sesame seeds, stirring evenly.
+- Add sugar and salt (if not added during the stewing step), and stir-fry evenly.
+- Once evenly mixed, turn off the heat and plate the dish.
+
+## Additional Notes
+
+- Sichuan peppercorns and Angelica dahurica are key seasonings for this dish and cannot be omitted.
+- Avoid stewing for too long; if the lamb becomes too soft, it may fall apart during the pan-frying process.
+- Using the fat rendered from the lamb chops to sauté the spices enhances the flavor.
+- Blanching, stewing, and pan-frying will produce a significant amount of lamb fat. Please do not pour it directly down the drain to avoid clogging.
+
+If you encounter any issues or have suggestions for improvement while following this guide, please submit an Issue or Pull Request.