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": "c39c528aed61491ab729091a0f0669ce",
    "updated": "2025-05-20T01:11:37.065Z",
    "title": "Stir-Fried Liver in Spicy Sauce",
    "subtitle": null,
    "description": "Pig's liver is a traditional Chinese delicacy that tastes wonderful when prepared correctly. My uncle used to make a delicious pig's liver dish with vegetables, with the key being to slice the liver thinly, stir-fry it quickly, and then drain it to remove any bitter juices. Personally, I prefer calves' liver, and this recipe is a variation of the classic pig's liver dish. It is paired with a flavorful and robust sauce featuring spices that complement the rich taste of the liver. When cooked this way, the liver has a flavor somewhat reminiscent of beef. I enjoy serving it with plain steamed rice and some green vegetables.",
    "ingredients": [
      {
        "section": "For the recipe",
        "ingredients": [
          "fresh liver, such as calves' or pig's",
          "spring onions",
          "groundnut or vegetable oil"
        ]
      },
      {
        "section": "FOR THE MARINADE",
        "ingredients": [
          "egg white",
          "shaoxing rice wine or dry sherry",
          "sesame oil",
          "finely chopped fresh ginger",
          "cornflour",
          "salt and white pepper"
        ]
      },
      {
        "section": "FOR THE SAUCE",
        "ingredients": [
          "light soy sauce",
          "shaoxing rice wine or dry sherry",
          "sugar",
          "whole yellow bean sauce",
          "chilli bean sauce"
        ]
      }
    ],
    "instructions": [
      "Slice the liver into thin pieces about 7.5cm (3in) in length.",
      "In a bowl, combine the marinade ingredients along with 2 teaspoons of salt and ½ teaspoon of white pepper.",
      "Add the liver slices to the marinade and mix well to coat them evenly.",
      "Cover the bowl securely with clingfilm and place it in the refrigerator for at least 20 minutes.",
      "Meanwhile, slice the spring onions diagonally into 5cm (2in) lengths.",
      "In a separate bowl, stir together the sauce ingredients.",
      "Heat a wok or large frying pan until very hot.",
      "Add the oil, and once it is hot and slightly smoking, remove the liver slices from the marinade with a slotted spoon and stir-fry for 2 minutes.",
      "Drain the cooked liver using a colander or sieve, leaving about 2 teaspoons of oil in the pan. Discard the remaining oil.",
      "Reheat the wok or pan and add the spring onions.",
      "Stir-fry the spring onions for 1 minute, then pour in the sauce mixture.",
      "When the sauce starts to boil, return the liver to the wok or pan and toss to coat it thoroughly with the sauce.",
      "Continue stir-frying for 30 seconds, then transfer the liver to a serving platter and serve immediately."
    ],
    "notes_ingredients": null,
    "notes_instructions": null
  }
]