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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>
49 lines
1.8 KiB
Markdown
49 lines
1.8 KiB
Markdown
# Ginger Stir-Fried Chicken
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Ginger Stir-Fried Chicken is a Hunan-style dish that is incredibly appetizing. The ingredients are simple and easy to prepare, making it a quick recipe to master.
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Estimated Cooking Difficulty: ★★★
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## Ingredients and Tools
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- Chicken
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- Ginger
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- Beer
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- Light Soy Sauce
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- Dark Soy Sauce
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- Salt
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- Millet Pepper (Xiaomila)
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- Beauty Pepper (Meirenla)
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- Pickled Pepper
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- Garlic
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## Quantities
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- Chicken = Half a chicken (free-range is best, approx. 650g)
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- Cooking Oil = 50ml (Camellia oil is best; if unavailable, use rapeseed oil)
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- Ginger = 250g (approx. half a jin)
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- Beer = Half a bottle (250ml)
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- Light Soy Sauce = 20ml
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- Dark Soy Sauce = 10ml
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- Salt = 3g
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- Millet Pepper = 0-5 pieces (0-50g) (adjust according to spice preference)
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- Beauty Pepper = 0-5 pieces (0-50g) (can be substituted with Millet Pepper if unavailable)
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- Pickled Pepper = 5 pieces (50g)
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- Garlic = 3 cloves (approx. 50g)
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## Instructions
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- Chop the chicken into 1cm pieces. Wash them and drain well, then marinate with light soy sauce and cooking wine for 30 minutes.
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- Heat a large wok until it starts to smoke slightly, add the cooking oil, and wait for 5 seconds.
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- Add the ginger slices and stir-fry over medium heat for 30 seconds.
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- Add the chicken pieces and stir-fry for 3 minutes until the moisture evaporates and the chicken fat is rendered.
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- Add the chopped peppers and garlic cloves, then add salt and dark soy sauce. Continue stir-frying for 30 seconds.
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- Pour in the beer and simmer over medium-low heat for 2 minutes.
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- Increase the heat to reduce the sauce, then plate and serve.
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## Additional Information
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If you encounter any issues or have suggestions for improvement while following this guide, please submit an Issue or Pull request.
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