Goal
    Traduire toutes les valeurs textuelles présentes dans une liste d’objets d’une recette de cuisine de en (ISO 639) vers es (ISO 639), en respectant le contexte culinaire.

    Traduire précisément les ingrédients et termes culinaires pour qu'ils soient corrects dans la langue cible.
    Maintenir la structure JSON intacte, en ne modifiant que les valeurs.
    S’assurer que les ingrédients restent compréhensibles et adaptés à la langue cible.

    Return Format
    Tu dois renvoyer une liste d’objets sous la forme reçu.
    - Chaque valeur doit être correctement traduite en es.
    - Les ingrédients doivent être adaptés à la langue cible.
    - Aucune clé ne doit être modifiée.

    Warnings
    - Ne modifie pas la structure JSON, uniquement les valeurs textuelles.
    - Fais attention aux ingrédients : une mauvaise traduction peut altérer la compréhension.
    - Ne laisse aucune valeur non traduite.
    - Ne renvoie que le JSON, sans explication.

    Context Dump
    Langue source : en (ISO 639)
    Langue cible : es (ISO 639)
    Données à traduire :

    [
  {
    "recipeCode": "2a45f8822b0847378307742d53bc1798",
    "updated": "2025-05-19T20:36:52.439Z",
    "title": "Hot and Sour Pig's Kidneys",
    "subtitle": "Tender pig's kidneys stir-fried in a tangy and spicy sauce.",
    "description": "Pig's kidneys become tender and flavorful when quickly stir-fried in this vibrant hot and sour sauce. The balanced combination of spicy and tangy notes perfectly complements the rich taste of the kidneys. This affordable dish pairs wonderfully with plain steamed rice and a variety of stir-fried vegetables.",
    "ingredients": [
      {
        "section": "For the recipe",
        "ingredients": [
          "pig's kidneys",
          "bicarbonate of soda",
          "chinese white rice vinegar or cider vinegar",
          "salt",
          "groundnut or vegetable oil"
        ]
      },
      {
        "section": "FOR THE SAUCE",
        "ingredients": [
          "finely chopped fresh ginger",
          "finely chopped garlic",
          "finely chopped fresh ginger",
          "chilli bean sauce",
          "chinese white rice vinegar or cider vinegar",
          "sugar",
          "dark soy sauce",
          "roasted and ground sichuan peppercorns, optional",
          "chicken stock or water"
        ]
      },
      {
        "section": "FOR THE GARNISH",
        "ingredients": [
          "chopped spring onions"
        ]
      }
    ],
    "instructions": [
      "Using a sharp knife, carefully remove the thin outer membrane from the kidneys.",
      "With a sharp cleaver or knife, slice the kidneys in half horizontally.",
      "Trim away any small knobs of fat and any tough membranes around them.",
      "Score the kidneys in a criss-cross pattern, then cut into 2.5cm (1in) slices.",
      "Toss the kidney slices with the bicarbonate of soda and let them rest for about 20 minutes.",
      "Rinse the slices thoroughly with cold water, then toss them with the vinegar and 1 teaspoon of salt.",
      "Place the kidneys in a colander and allow them to drain for at least 30 minutes, preferably longer.",
      "Pat the kidney slices dry with kitchen paper.",
      "Heat a wok or large frying pan over high heat until very hot.",
      "Add the oil, and when it begins to smoke lightly, stir-fry the ginger for about 20 seconds to infuse the oil.",
      "Add the kidney slices and stir-fry for approximately 1 minute.",
      "Incorporate the sauce ingredients and toss everything together thoroughly.",
      "Continue stir-frying for about 2 minutes, or until the edges of the kidneys start to curl.",
      "Transfer the mixture to a warmed serving platter, garnish with the chopped spring onions, and serve immediately."
    ],
    "notes_ingredients": "",
    "notes_instructions": "It is recommended to marinate the kidneys first with bicarbonate of soda, then toss them in vinegar and salt before cooking."
  }
]