How to Cook Delicious, Tender Goat Meat and Mung Bean Porridge, Extremely Simple

How to prepare Green Bean Goat Porridge

• 1

  Prepare the goat meat

  Buy goat meat and use a knife to scrape off any remaining hair, then rinse thoroughly with diluted salt water twice, drain, and then slice the meat into thin, bite-sized pieces, placing them on a plate.

  Dilute boiling water and vinegar in a ratio of 1/2 liter of water and 25g of vinegar, briefly blanch the goat meat to eliminate the odor.

  Wash the goat bones with diluted salt water, then use a pestle to break them into pieces, breaking them just enough; there’s no need to crush them too finely!

  How to clean goat meat, removing any unpleasant smell

  Using white wine:

  • Use two pieces of ginger, peel and pound them into a paste. Then use 70ml of white wine to mix well to create a ginger wine mixture.
  • Use this mixture to thoroughly massage the goat meat. Rinse it again with diluted salt water and use paper towels to dry the meat.

  Using vinegar:

  Mix 15 ml of rice vinegar with 1 liter of clean water, bring to a boil on the stove. Boil the goat meat in this mixture until the water boils again, then remove it. At this point, the goat meat has significantly reduced its odor.

  
• 2

  Prepare other ingredients

  Rinse the rice, then soak the plain rice in water for about 1 hour to soften the rice, which will help it expand faster and absorb flavors better when cooking.

  • If you don’t have time to soak, you can also cook directly, but the cooking time for the porridge to be soft and delicious will be longer than if you had soaked the rice.
  • If you like, you can also roast the rice until slightly golden to enhance the flavor of the porridge.

  Green beans bought should be soaked in water for about 2 hours so that they cook faster and become softer. After that, rinse thoroughly and remove any dirt and impurities.

  Ginger, after peeling, is washed clean; half is cut into long thin strips, and the other half is sliced thinly. Lemongrass is washed clean, one stalk is minced, and the other is cut into pieces.

  Shallots and garlic are peeled, washed clean, and then minced.

  Green onions are trimmed, shiso leaves are picked, washed clean, and then minced.

  

  

  
• 3

  Marinate the goat meat

  The cleaned goat meat should be marinated with 1/2 tablespoon of minced shallots, 1/2 tablespoon of minced lemongrass, 1/2 tablespoon of ginger strips, 1 teaspoon of salt, 1 teaspoon of sugar, 1/2 teaspoon of monosodium glutamate, 1 tablespoon of fish sauce, and 1 teaspoon of seasoning powder.

  Use chopsticks to mix well and marinate the goat meat for about 20 minutes to allow the meat to absorb the flavors evenly.

  
• 4

  Stir-fried goat meat

  Place a pan on the stove, add 2 tablespoons of cooking oil, then wait for the oil to heat up before adding the chopped shallots, julienned ginger, half of the chopped lemongrass, and the remaining minced lemongrass to sauté until fragrant.

  Continue to add the marinated goat meat and stir-fry on high heat for about 5 minutes. When the meat has absorbed the seasoning and is slightly firm, turn off the heat.

  
• 5

  Cook goat porridge

  Place a pot on the stove, add about 200ml of filtered water, and drop in the goat bones to simmer for a rich broth. Add a few slices of ginger, 1 stalk of lemongrass, and 1/2 tablespoon of salt into the pot.

  Continue to simmer the goat bones on low heat for about 20 minutes, frequently skimming off the foam to keep the broth clear. When the broth thickens, use a ladle to remove the ginger and lemongrass.

  Then add the soaked rice, green beans, and the stir-fried goat meat to the pot.

  Bring to a boil, then reduce the heat to a low simmer to let the porridge cook until soft. When the porridge is nearly cooked, season with: 1 teaspoon of salt, 1 teaspoon of seasoning powder, 1 teaspoon of monosodium glutamate, and 1/2 tablespoon of sugar.

  Continue to cook until the rice, green beans, and goat meat are cooked through, soft, and fragrant, then add the chopped green onions and perilla leaves, stir well, and turn off the heat to finish.

  Note:

  • Occasionally lift the lid to stir and then cover again to prevent the porridge from burning or spilling over.
  • The green onions and perilla leaves can be added just before serving if desired.
  • If you like it spicy, you can add minced chili and pepper to enhance the flavor of the dish.

  

  
• 6

  Final product

  The goat porridge with green beans is warm, with tender and sweet goat meat, free of any unpleasant smell, and the rice and green beans are cooked soft, expanded evenly, combined with ginger, lemongrass, and perilla to create a fragrant aroma.

  You can enjoy goat porridge with fried dough sticks and a bowl of dipping sauce or a bowl of spicy chili fish sauce on rainy afternoon days, what could be better!