请帮忙翻译这个菜谱，谢谢。。。（英文）

霉干菜扣肉做法：
原料: 猪五花肉 500 g、霉干菜150 g。 调料(味): 食油、酱油、糖、姜、蒜、味精、绍酒、湿淀粉各适量。

制法:
1. 五花肉上笼蒸至五成熟，用酱油腌渍。霉干菜切末，放入酱油、肉膘、糖，上笼蒸至酥烂。

2. 炒锅置旺火中，放食油2000 g，烧至七成熟，投入五花肉炸至皮起泡，捞出沥油。另置炒锅留底油，下姜、蒜炒至出味，投入五花肉、绍酒、酱油、糖、水适量，用小火焖15分钟，收浓卤汁，冷却。

3. 把冷却了的五花肉切成薄片，整齐地码在扣碗底，再把霉干菜塞入碗中，上笼蒸至肉酥烂，沥出卤汁，扣入盆中，把卤汁勾成薄芡，浇在扣肉上即可。

应该是
Molded dried vegetable Conroe practices:

Material: pig pork 500 g, molded dried vegetable 150 g. Seasoning (taste): cooking oil, soy sauce, sugar, ginger, garlic, monosodium glutamate, Shaoxing wine, the amount of wet starch.

System of law:
1. Pork cage steam to five mature, soy sauce pickled. Molded dried vegetable mince, add soy sauce, meat fat, sugar, cage steam to the Su Lan.

2. Wok stir in the home, put cooking oil 2000 g, till the seven mature into deep fry pork skin blister, remove and Lek oil. Another set wok to stay base oil, the next ginger, garlic, fry a taste, put pork, Shaoxing wine, soy sauce, sugar, water amount, Braised low heat for 15 minutes, to close thick marinade, cooling.

3. The chilled pork cut into thin slices, neatly yards in the buckle bowl, then squeezed molded dried vegetable bowl, cage steam to the meat Su Lan, Lek out of marinade, buckle Rupen in the marinade hook into a thin-qian, pouring in the Conroe can on top.

Molded dried vegetable Conroe practices: Material: pig pork 500 g, molded dried vegetable 150 g. Seasoning (taste): cooking oil, soy sauce, sugar, ginger, garlic, monosodium glutamate, Shaoxing wine, the amount of wet starch. System of law: 1. Pork cage steam to five mature, soy sauce pickled. Molded dried vegetable mince, add soy sauce, meat fat, sugar, cage steam to the Su Lan. 2. Wok stir in the home, put cooking oil 2000 g, till the seven mature into deep fry pork skin blister, remove and Lek oil. Another set wok to stay base oil, the next ginger, garlic, fry a taste, put pork, Shaoxing wine, soy sauce, sugar, water amount, Braised low heat for 15 minutes, to close thick marinade, cooling. 3. The chilled pork cut into thin, neat yards in the buckle bowl, then squeezed molded dried vegetable bowl, cage steam to the meat Su Lan, Lek out of marinade, buckle Rupen in to marinade hook into a thin-qian, pouring in the Conroe can on top.

Molded dried vegetable Conroe practices: Material: pig pork 500 g, molded dried vegetable 150 g. Seasoning (taste): cooking oil, soy sauce, sugar, ginger, garlic, monosodium glutamate, Shaoxing wine, the amount of wet starch. System of law: 1. Pork cage steam to five mature, soy sauce pickled. Molded dried vegetable mince, add soy sauce, meat fat, sugar, cage steam to the Su Lan. 2. Wok stir in the home, put cooking oil 2000 g, till the seven mature into deep fry pork skin blister, remove and Lek oil. Another set wok to stay base oil, the next ginger, garlic, fry a taste, put pork, Shaoxing wine, soy sauce, sugar, water amount, Braised low heat for 15 minutes, to close thick marinade, cooling. 3. The chilled pork cut into thin slices, neatly yards in the buckle bowl, then squeezed molded dried vegetable bowl, cage steam to the meat Su Lan, Lek out of marinade, buckle Rupen in the marinade hook into a thin-qian, pouring in the Conroe can on top.