Stone Goat Hot Pot

Stone Goat Hot Pot

　　A famous and distinctive Hainan specialty. The stone goat comes from the Ma’anling extinct volcanic area in Qiongshan. The fertile land and lush vegetation there allow local farmers to raise high-quality goats using a “pen-raising” method. These goats have glossy black fur, tender skin, smooth bones, thick and flavorful meat with little gaminess—making them perfect for hot pot. Their unique preparation methods and serving styles have earned them widespread fame; anyone who tries it is amazed and praises its excellence.

　　Preparation:

　　1. Hot Pot Broth (Goat Bone Stock): Place 4 kg of goat bones, 2.5 kg of pork bones, and 1.5 kg of chicken (cut into medium pieces) in boiling water (i.e., blanch them), then drain and rinse with clean water. Put them in a pot with 10 kg of boiling water, bring to a boil again, skim off the foam, and add 50 g of ginger, 15 g each of cinnamon bark and star anise, 5 g each of dried tangerine peel and angelica root, 100 g of MSG, 25 g of sugar, and 75 g of salt. Simmer for 2 hours to make 5 kg of goat bone stock for use as the hot pot base.

　　2. Hot Pot Oil (Homemade Aromatic Oil): Heat 1 kg of sesame oil over medium heat to 120°C, then add 150 g of green onions, 50 g of ginger, 50 g of garlic, 15 g of star anise, 20 g of cinnamon bark, 10 g of dried tangerine peel, and 15 g of five-spice powder. Lightly fry until fragrant.

　　3. Marinating the Lamb: Cut 3.5 kg of lamb into small pieces and prepare 1.5 kg of lamb offal (cleaned and cut). Mix in 2 g of baking soda, 80 g of MSG, 60 g of salt, 25 g of sugar, 25 g of ginger and scallion juice, 50 g of minced garlic, 500 g of homemade aromatic oil, plus appropriate amounts of sesame paste, oyster sauce, and pepper. Stir well and set aside.

　　4. Serving Method: In a hot pot, pour in the goat bone stock along with some clear broth. Add small pieces of goat bone, red dates, codonopsis, wolfberry, glehnia root, and radish cubes as the base ingredients. Once boiling, add an appropriate amount of the marinated lamb (along with lamb liver, tripe, and blood for variety), bring to a boil again, and it’s ready to eat. Serve with Hainan-style mixed sauce, ginger-garlic soy sauce, or spicy dips. Keep adding ingredients and adjusting flavors as you eat, then pair with blanched greens, tofu, glass noodles, and mushrooms.

　　Features:

　　The broth is rich and fragrant with no gaminess, and the lamb is tender and delicious. It helps warm the body, nourish qi, strengthen the kidneys, and boost vitality.