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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>
48 lines
1.9 KiB
Markdown
48 lines
1.9 KiB
Markdown
# How to Make Yellow Catfish and Tofu Soup
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- Yellow Catfish/Shaoguang Fish and Tofu Soup: Few bones, tender meat, rich in nutrition, suitable for people of all ages.
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Estimated Cooking Difficulty: ★★★
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## Essential Ingredients and Tools
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* Yellow Catfish or Shaoguang Fish
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* Tofu
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* Green Onions
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* Ginger
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* Cooking Oil
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* Cooking Wine
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* Salt
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* Pepper
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## Measurements
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Per serving:
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* Yellow Catfish or Shaoguang Fish: 1 piece
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* Tofu: 100 g
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* Green Onion: 1 stalk
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* Ginger: 1 slice
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* Pepper: 3-5 g
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* Cooking Oil: 15 ml
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* Salt: 10-15 g
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* Boiling Water: 1 L
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## Instructions
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* Clean the fish thoroughly after preparation. Pay special attention to removing the bloodlines in the belly; if not cleaned properly, the soup will have a fishy smell. Place the fish in a large bowl, add cooking wine, 10 g of sliced ginger, and 5 g of salt, and marinate for 15 minutes.
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* Cut the tofu into cubes, soak them in cold water for 5 minutes, then remove and set aside.
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* Before frying the fish, rub the pan with a slice of ginger to prevent sticking. Pour in the oil (amount: 15 ml per fish), heat it up, and fry the fish for 2-3 minutes. Shake the pan occasionally to prevent sticking and flip the fish once.
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* Once the fish is fried on both sides, pour in boiling water, 5 ml of cooking wine, and ginger slices. Turn the heat from low to high, cover the pot, and boil on high heat for 10 minutes (use slightly more water as some will evaporate).
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* When the soup turns milky white, add the prepared tofu, reduce the heat to medium, and cook for another 5 minutes. Add 10 g of salt and 3 g of pepper for seasoning. Finally, sprinkle with chopped green onions 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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