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。
Heat in a pot the butter, honey, mustard and curry powder (soy and garlic, is using). Heat and stir until butter is melted.
将黄油、蜂蜜、芥末及咖喱粉入锅加热(亦可添加酱油和蒜盐),不停搅动,至黄油熔化为止。
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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