Coix and mutton casserole

Coix and mutton casserole

Introduction:

"There are still some job's tears left at home. I just bought another piece of mutton, so I tried to make a job's tears mutton pot."

Production steps:

Step 1: general plan of ingredients. Soak job's tears for two or three hours in advance and boil for 5 minutes

Step 2: Smash ginger, garlic, fennel rhizome (or celery rhizome), cut onion into 1,5cm cubes

Step 3: put olive oil in the pot, saute ginger, garlic, fennel and onion

Step 4: add the cut mutton and fry until golden on both sides. Add seasoning wine and grind black pepper

Step 5: boil potatoes and carrots in boiling broth until 6 mature. Put them into electric stew with mutton and coix

Step 6: low end electric stew for an hour and a half, add coarse salt in the pot, I add about 5ml of coarse salt (before the soup is salt free). Then stew for another one and a half to two hours. Turn off the fire. Before eating, return to the ordinary pot, boil for 10 minutes, then you can serve

Materials required:

Hind leg meat: 500g

Carrot: one

Potatoes: two

Fennel root: 80 grams of stem (or celery rhizome) half block

Job's tears: 100g

Crushed rosemary: 2ml

Thyme: 3ml

Seasoning wine: moderate

Vinegar: 1 teaspoon

Soup: 400ml

Ground black pepper: right amount

Salt: right amount

Olive oil: right amount

Ginger: moderate

Garlic: two

Onion: half a grain

Mushroom: two

Celery: appropriate amount (or coriander) of broken leaves

Note: I'm afraid that my electric stew is not powerful enough to cook job's tears, so I cooked job's tears in boiling water in advance. Everyone uses different electric stew, and the evaporation degree of water is different, so I try the saltiness of my soup when adding coarse salt. After a night's cooking, all kinds of mutton vegetables will fully absorb the salt, So the meat the next day tastes more delicious than just cooked

Production difficulty: simple

Technology: stewing

Production time: several hours

Taste: salty and fresh