Steamed Lamb with Black-Eyed Beans
Zheng Yang Mei Han is a classic steamed dish with tender lamb and soft black-eyed beans that absorb the savory juices, making it a healthy and delicious meal for the whole family.
Ingredients
7 items- Lamb (with some fat) 300 g
- Black-eyed beans (cowpeas) 100 g
- Ginger 1 piece
- Scallions 2
- Cooking wine (Shaoxing) 1 tbsp
- Light soy sauce 1 tbsp
- White pepper powder 1/4 tsp
Nutrition
Steps （6 steps）
Wash black-eyed beans, soak in plenty of warm water for 1 hour until softened, then drain and set aside.
Rinse lamb and pat dry, cut into 2 cm cubes. Add cooking wine, light soy sauce, and white pepper; mix well and marinate for 15 minutes.
Slice ginger into thin rounds; cut scallions into sections, mince some for garnish.
Place soaked beans in a deep steaming bowl, top with lamb, then arrange ginger and scallion sections on top.
Add enough water to a steamer, bring to a boil over high heat. Carefully place the bowl in the steamer, cover, and steam on high heat for 25-30 minutes. The lamb should be easily pierced with a chopstick and beans tender.
Turn off heat, remove bowl. Discard ginger and scallion sections, sprinkle with fresh minced scallion, and serve hot.
Tips
Make sure to soak the beans long enough or they will undercook. White pepper helps remove the lamb's strong flavor. Adjust steaming time based on meat size; the lamb should be fork-tender.
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