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/腐乳肉.md

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+# How to Make Fermented Bean Curd Pork
+
+Fermented Bean Curd Pork features a harmonious blend of pork belly and red fermented bean curd. The unique aroma of wine and soybeans from the fermented curd permeates the meat fibers, slowly simmering into a tender, amber-hued delicacy. The meat melts in your mouth, coated in a slightly sweet, savory sauce, making it a true delight for the taste buds.
+
+Estimated Cooking Difficulty: ★★★☆☆
+
+## Essential Ingredients and Tools
+
+- Pork belly with skin
+- Red fermented bean curd (Xiangheng brand rose-flavored fermented bean curd recommended)
+- Rock sugar
+- Dark soy sauce
+- Cooking wine
+- Green onions (optional)
+- Ginger
+- Water
+- Cooking oil
+
+## Calculations
+
+Before each preparation, determine how many servings you wish to make. One serving is approximately enough for 2 people.
+
+Per serving:
+
+- Pork belly with skin: 400 g
+- Red fermented bean curd: 30 g (about 2 cubes)
+- Fermented bean curd juice: 15 ml
+- Rock sugar: 25 g
+- Dark soy sauce: 5 ml
+- Cooking wine: 15 ml
+- White part of green onion: 15 g
+- Chopped green onion: 5 g
+- Ginger: 10 g
+- Water: 500 ml
+- Cooking oil: 10 ml
+
+## Instructions
+
+- Cut the pork belly into small cubes, approximately 2.5 cm in length and width.
+- Add cooking wine and ginger slices to cold water. Place the pork belly in the pot, bring to a boil over medium heat, then remove and set aside.
+- Mash the red fermented bean curd cubes and juice into a paste. Mix in rock sugar and dark soy sauce to create the sauce.
+- Heat the wok with cold oil, sauté the white part of the green onion and ginger until fragrant. Add the pork cubes and stir-fry until golden brown.
+- Pour in the fermented bean curd sauce, stir to coat evenly, add hot water, and simmer.
+- Simmer on low heat for 40 minutes.
+- Increase heat to reduce the sauce. Turn off the heat when the sauce bubbles with thick, fish-eye-like bubbles.
+
+## Additional Notes
+
+- Single-crystal rock sugar is recommended.
+- The fermented bean curd provides sufficient saltiness and umami; no additional salt is needed.
+- While reducing the sauce on high heat, constantly shake the wok to prevent sticking.
+- Reference: [【Step-by-step Photos】How to Make Fermented Bean Curd Pork | Steps | Recipe | Xiachufang](https://www.xiachufang.com/recipe/102507/)
+
+If you encounter any issues or have suggestions for improvement while following this guide, please submit an Issue or Pull Request.