1)  braised duck
红烧鸭
2)  soy stewed
红烧
3)  roast pigeon
红烧乳鸽
1.
Study of the roast pigeon′s making and its sterilizing technics;
红烧乳鸽的制备及其灭菌工艺的研究
4)  stewed pork with brown sauce
红烧肉
1.
After canned stewed pork with brown sauce was cleaned,basketed,sterilized and incubated,we succeed in producing good quality stewed pork with brown sauce.
红烧肉是广大消费者都喜欢的菜肴,红烧肉罐头的出口量逐年增大。
2.
The flavouring substances in stewed pork with brown sauce are, in fact, the complicated mixtures formed through such chemical reactions in cooking process as heat decomposition of amino acid, thi-amine and esters, Millard reaction of sugar with amino acid and etc.
红烧肉的风味物质是在烹调过程中通过氨基酸、硫胺素、脂类的热分解、糖和氨基酸的美拉德反应等形成的复杂混合体。
5)  sintering soil
红烧土
1.
Fifteen rice trace in sintering soil of Duling ao ruin were studied with scanning microscope.
用扫描电镜对独岭坳遗址红烧土中解剖出来的 15粒稻谷印痕进行了观察研究 ,发现其粒形似籼而双峰乳突纵横排列特征近于粳稻 ,尚留有茶陵野生稻的某些特征 ,推测属于二向演化的原始小粒栽培粳稻类
6)  Red-cooked beef
红烧牛肉
参考词条
补充资料：百叶结红烧肉
百叶结红烧肉
百叶结红烧肉

1.百叶撕成长条,打结,揪断;全部打完百叶结;

2.五花肉冻后切块(稍冻后好切);

3.锅内煮水,放花椒姜块,将五花肉煮到变色,捞出,洗去血沫;

4.锅烧热放油,下五花肉煸炒至吐油,放白糖炒到微微上色;

5.倒入酱油炒上色,加上2勺醋,炒出香味;

6.加水没过肉,加入酒,八角,蒜瓣,姜片,盐,大火烧开转小火,将肉焖到8成熟;

7.放入百叶结,继续焖,直至剩下少许汤汁;

8.转大火煸炒,直到汁收干即可。

说明：补充资料仅用于学习参考，请勿用于其它任何用途。