mustard pot

基本解釋

Above: big mustard trunk with ribs hot pot is typical Cantonese food, it can reduce internal heat, full of taste but not greasy.
大芥菜豬骨煲是典型粵菜，不僅清火，且味道香濃得來(lái)又不油膩?？傮w而言，比較清淡。
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Clean and slice the bream, wash and chop preserved mustard green; put the stock into a pot, bring to a boil, add the breams and mustard green to cook, then add salt to taste.
鯛魚片洗凈、切片，雪里蕻洗好、切碎，高湯先放鍋內(nèi)，燒開(kāi)后加入魚片和雪里蕻同煮，并加鹽調(diào)味。
In small skillet add remaining ghee. When hot add cumin seeds and black mustard seeds. When the seeds start to crackle pour the mixture into the pot of dal.
用小鍋加入剩下的提純奶油，加熱后加入孜然籽和黑芥末子，當(dāng)它們開(kāi)始有爆裂噼啪聲時(shí)一起倒入豆羹之中攪勻。