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/豉汁排骨.md

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+# How to Make Black Bean Sauce Pork Ribs
+
+Black Bean Sauce Pork Ribs are a classic steamed dim sum dish from Cantonese tea houses. They are rich in savory black bean aroma, tender and juicy, and perfect for pairing with rice!
+
+Estimated Cooking Difficulty: ★★★★
+
+## Essential Ingredients and Tools
+
+- Pork spare ribs
+- Yangjiang fermented black beans
+- Minced garlic
+- Minced ginger
+- Light soy sauce
+- Dark soy sauce
+- Oyster sauce
+- White granulated sugar
+- Cornstarch
+- Cooking oil
+- Water
+- Chopped green onions (optional)
+- White sesame seeds (optional)
+
+## Calculations
+
+Before each preparation, determine how many servings you want to make. One serving is sufficient for 2–4 people.
+
+Per serving:
+
+- Pork spare ribs: 500 g
+- Yangjiang fermented black beans: 15 g
+- Minced garlic: 10 g
+- Minced ginger: 5 g
+- Light soy sauce: 15 ml
+- Dark soy sauce: 3 ml
+- Oyster sauce: 10 g
+- White granulated sugar: 5 g
+- Cornstarch: 8 g
+- Cooking oil: 20 ml (use 10 ml if you do not plan to drizzle hot oil)
+- Water: 30 ml
+
+## Instructions
+
+- Soak the pork ribs in cold water for 10 minutes to remove blood, change the water and repeat twice, then pat dry with paper towels.
+- Soak the fermented black beans in water for 5 minutes.
+- Mix all ingredients together (use 10 ml of cooking oil for marinating) and let it marinate for 8–30 minutes.
+- Steam over boiling water for 18 minutes.
+- Let it rest (simmer in the pot) for 2 minutes.
+- Pour 10 ml of cooking oil into a pan and heat it to 180–200 °C.
+- Evenly sprinkle chopped green onions and white sesame seeds over the ribs, then drizzle the hot oil over the toppings.
+
+## Additional Notes
+
+- Mincing the fermented black beans slightly after soaking will enhance the flavor.
+- Adjust the steaming time based on the size of the ribs; they are done when a chopstick can easily pierce the cartilage area.
+- Traditional Black Bean Sauce Pork Ribs do not include the topping or the hot oil drizzle.
+- Leftover sauce can be used to mix with rice or noodles.
+
+If you encounter any issues or have suggestions for improvement while following this guide, please submit an Issue or Pull request.