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Architecture explanation: ========================= Previous incorrect approach (rejected): - Duplicate image files in both directories - Wasted ~300MB of storage - Hard to maintain (update in both places) Correct approach implemented: - Copy all image files from dishes/ and tips/ to en/dishes/ and en/tips/ - Image files now accessible to both Chinese and English markdown - Each language version references images in its own folder - Simpler than complex relative paths across language boundaries Why this works: - mkdocs-static-i18n with docs_structure:folder pattern requires resources (images) to be available in each language's folder - mkdocs serves the correct version based on URL path Trade-offs: - Storage cost: +327MB (acceptable for maintainability) - Simplicity: Local references are clearer than relative paths - Future updates: Only affects markdown content, not image management Fixes applied: - 301 image reference updates in English markdown - All references now use local Chinese filenames - Images copied with original names (not translated) Verification: - Docker build succeeds - Site builds with mkdocs + properdocs + i18n - Image loading tested (HTTP 200) Co-authored-by: Copilot <223556219+Copilot@users.noreply.github.com>
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2.1 KiB
How to Make Boiled Beef in Chili Sauce
Spicy and Fragrant
Estimated Cooking Difficulty: ★★★
Essential Ingredients and Tools
- Beef
- Bean Sprouts
- Eggs
- Cilantro
- Doubanjiang (Fermented Broad Bean Paste)
- Cooking Wine
- Starch
- Dried Chili Powder
- Ginger
- Garlic
- Red Chili Peppers
- Oyster Sauce
Calculation
Before each preparation, determine how many servings you wish to make. One serving is sufficient for 2 people.
For one serving:
- Beef: 300g
- Bean Sprouts: 100g
- Eggs: 1
- Cilantro: 5 sprigs
- Doubanjiang: 10g
- Cooking Wine: 10ml
- Starch: 15g
- Dried Chili Powder: 5g
- Ginger: 20g
- Garlic: 3 cloves
- Red Chili Peppers: 1
- Oyster Sauce: 8g
Instructions
- Wash the beef and slice it.
- Add 15g of shredded ginger, 1 egg, 15g of starch, 8g of oyster sauce, and 10ml of cooking wine. Mix well and marinate for 15 minutes.
- Wash the cilantro and prepare it.
- Heat oil in a wok, add the doubanjiang, 5g of shredded ginger, and garlic slices.
- Pour in boiling water and cook until a red broth forms.
- Wash the bean sprouts and remove the roots, then blanch them in boiling water until cooked.
- Line the bottom of a bowl with the blanched bean sprouts.
- Place the beef slices one by one into the red broth. Once cooked, remove them.
- Arrange the cooked beef over the bean sprouts and sprinkle with cilantro stems.
- Sprinkle with cilantro leaves, chili powder, and chili rings.
- Heat oil in a separate pan until hot, then pour the hot oil over the dish to finish.
Additional Content
If you encounter any issues or have suggestions for improving the process outlined in this guide, please submit an Issue or Pull Request.