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/猪皮冻/猪皮冻.md

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+# How to Make Pork Skin Jelly
+
+![Boneless Chicken Feet Finished Product](./猪皮冻.jpg)
+
+Pork skin jelly is a simple and easy-to-make dish. It is a "evergreen" staple on the New Year's Eve dinner tables in Northern China. With its crystal-clear appearance and smooth, chewy texture, it is an absolutely superb appetizer for drinking.
+
+Pork skin is known for its beauty benefits, but the preparation is slightly more challenging, with an estimated time of 24 hours.
+
+Estimated Cooking Difficulty: ★★★☆☆
+
+## Essential Ingredients and Tools
+
+<!-- You can recommend specific brands to facilitate decision-making. -->
+
+- Pork skin
+- Star anise, Sichuan peppercorns, Angelica dahurica, Cinnamon bark, Cloves, Bay leaves, Fennel seeds
+
+## Calculations
+
+Per batch:
+
+* Main Ingredients: Pork skin 1kg, Water 4kg
+* Seasonings: Salt 13g, MSG 10g, Chicken essence 15g, Light soy sauce 50ml, Dark soy sauce 20ml, Green onion 10g, Ginger slices 20g
+* Spice Pack: Star anise 10g, Sichuan peppercorns 5g
+
+## Instructions
+
+- Cut the pork skin into pieces no larger than 10cm. Soak in clear water for 12 hours. Then, place them in a pot with cold water, add 10g of ginger and 50ml of cooking wine. Blanch for 5-10 minutes, then remove and place in cold water.
+- Place the blanched pork skin on a cutting board. Remove all the white fatty meat from the inner side. Then, cut into strips no thicker than 3mm and place in a bowl.
+- Add 20g of white vinegar and 5g of salt. Scrub vigorously for 3 minutes, then rinse with clear water. At this point, the pork skin should have almost no gamey smell.
+- Add 4kg of water to a pot. Add the pork skin, 10g of green onion, 10g of ginger slices, 10g of star anise, and 5g of Sichuan peppercorns. Bring to a boil over high heat, then simmer on low heat for 90 minutes until the pork skin is soft and tender.
+- Add 8g of salt, 10g of MSG, 15g of chicken essence, 50ml of light soy sauce, and 20ml of dark soy sauce for seasoning. Pour into a dish, remove the green onion, ginger, and star anise. Let it cool until it sets into a jelly-like consistency.
+- Refrigerate. When ready to serve, cut into small pieces or thick slices.
+
+## Additional Notes
+
+- During preparation, be careful. Putting pork skin directly into the pot to boil will ruin it; this is the biggest taboo. You must continuously scrub the pork skin with white vinegar and salt to ensure the final product is crystal-clear and free of any gamey smell.
+- Reference: [Ming Ge Talks About Food](https://www.bilibili.com/video/BV1hh41117TL?spm_id_from=333.999.0.0)
+
+If you encounter any issues or have suggestions for improvement while following this guide, please submit an Issue or Pull request.