mustard pot

基本解释

Above: big mustard trunk with ribs hot pot is typical Cantonese food, it can reduce internal heat, full of taste but not greasy.
大芥菜猪骨煲是典型粤菜，不仅清火，且味道香浓得来又不油腻。总体而言，比较清淡。
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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.
鲷鱼片洗净、切片，雪里蕻洗好、切碎，高汤先放锅内，烧开后加入鱼片和雪里蕻同煮，并加盐调味。
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.
用小锅加入剩下的提纯奶油，加热后加入孜然籽和黑芥末子，当它们开始有爆裂噼啪声时一起倒入豆羹之中搅匀。