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，且味道香濃得來又不油膩?？傮w而言，比較清淡。
blog.sina.com.cn
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)它們開始有爆裂噼啪聲時一起倒入豆羹之中攪勻。