Black Beans Stewed Lamb
- Ingredients
- Mutton400 grams
- Black beans50 grams
- Goji berries20 grams
- Chinese hawthornA little bit
- Ginger SlicesAppropriate amount
- SaltAppropriate amount
- Rice wineAppropriate amount
- How to cook mutton with black beans
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1. Rinse the black beans and soak in water for 4 hours.
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2. Wash the mutton, cut into pieces, and boil in cold water; remove after it comes to a boil, then rinse clean.
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3. Rinse the goji berries and wash the Chinese hawthorn, removing the seeds and slicing them.
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4. Place the mutton pieces, ginger slices, black beans, rice wine, and an appropriate amount of water in a pot on heat.
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5. Boil over high heat; reduce to low heat and simmer until about 80% cooked.6. Add goji berries, Chinese hawthorn slices, and salt; continue simmering until fully cooked. 7. Tips
- Fry chicken
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Note:When marinating the chicken for frying, add enough salt; the outside moisture of the chicken will be dried out during frying, making it firmer. After frying, only the surface will have absorbed the salt, affecting the taste. The oil should be heated to a high temperature; if the heat is too low, the chicken will take a long time to dry out on the surface and may become tough when overcooked, so the oil needs to be hot for a more tender texture.
Salt should be abundant when marinating the chicken, as the external moisture will be evaporated during frying, making the meat tighter. When stir-frying later, salt can only adhere to the surface of the chicken and cannot penetrate into it, affecting the flavor.
The oil must be heated sufficiently; if the heat is too low, the outside of the chicken will not become dry for a long time upon frying. If fried for too long, the final result will be tough meat with poor texture, so heating the oil properly results in relatively tender meat.
