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Preparation
15 minutes
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Cooking
1 hour
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Difficulty
Easy
Goat meat is very delicious and nutritious, great for your family’s health, especially goat meat cooked in hot pot which is loved by many. Today, let’s join TasteVN in the kitchen to make a tasty and unique Chinese dry goat hot pot that you’ll crave immediately!
Ingredients for Dry Goat Hot Pot Serves 4 people
Goat meat 2.2 kg Lotus root 70 gr Radish 50 gr Cinnamon stick 5 gr (about 1 stick) Star anise 1 piece Cardamom 5 gr (about 2 pods) Dried chili 3 pieces Ginger 1/2 piece Garlic 3 cloves Perilla leaves 100 gr Watercress 100 gr Soybean paste 2 tablespoons Red fermented tofu 1 tablespoon White fermented tofu 1 tablespoon Doubanjiang 5 tablespoons Cooking wine 11 tablespoons (or white wine) Cooking oil 3 tablespoons Chicken seasoning powder 1 teaspoon (or regular seasoning powder) Sugar a little
How to choose fresh ingredients
How to choose fresh goat meat
- Good goat has thin skin, all lean meat, and is not thick. The meat color is red, shiny, with even and firm fibers, and when touched, it feels smooth and elastic, but does not stick to the hand at all.
- You should not buy meat that is pale, not firm, or has a foul smell, as it is spoiled and rotten meat, which means the goat meat is not of good quality.
- Fresh goat meat has a pink-red color, firm muscle, and does not exude water. Frozen goat meat has a pale color, often exudes water, and has a fishy smell.
How to choose fresh lotus root
- Choose lotus roots with large, short segments as they are ripe enough and have a delicious flavor.
- Choose whole lotus roots, not bruised or damaged. If the lotus root is not intact, absolutely do not buy it as it can easily contain parasites and bacteria inside.
- From the outside, you should choose lotus roots with a smooth, shiny, and plump surface. Absolutely do not choose lotus roots with uneven bumps on the surface as they tend to be tough when eaten.
How to choose fresh radish
- It is advisable to buy medium-sized white radishes that taper towards the tail. Radishes with thick tails often have a bland taste.
- You should choose white radishes that still have their stems and roots intact, and select those with fresh stems, as these are newly harvested white radishes. Avoid white radishes with rotten stems, even if their skin is still smooth and shiny, as these radishes have been injected with preservatives.
- Do not choose soft white radishes, as these are no longer fresh and have wilted.
Chu Hou Paste – What is it? Where to buy?
- Chu Hou Paste is a type of sauce commonly used in Chinese cuisine, especially for braised, stewed, or dry pot dishes.
- Chu Hou Paste consists of soybeans, sesame sauce, ginger, garlic, onions,… It has a thick consistency, a distinctive aroma, and is highly favored for marinating pork ribs.
- You can buy Chu Hou Paste at convenience stores, supermarkets, in Chinese markets, or at spice shops near your home. Alternatively, you can purchase it online from reputable e-commerce websites.
How to prepare Dry Goat Hotpot
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Prepare the goat meat
Once you buy the goat meat, use a knife to cut it into bite-sized pieces. Then, place a pot on the stove, add 500ml of water, and bring it to a boil. After that, add the goat meat and blanch for about 5 minutes to remove the gamey smell.
Afterward, take the meat out and rinse it several times with clean water, then place it in a strainer to drain.
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Prepare other ingredients (lotus root, radish, accompanying vegetables)
With 100gr of watercress, and 100gr of perilla leaves, remove the old leaves, then wash them clean with water, and let them drain.
Peel the lotus root, cut it into bite-sized slices about half a finger thick, then soak it in water for about 5 – 10 minutes, then take it out to drain.
Peel the radish, wash it clean, and then cut it into bite-sized pieces.
Peel the garlic and ginger, then mince them finely.
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Stir-fry the goat meat
Place a pot on the stove, wait for the pot to heat up, then add all the goat meat and stir well for about 10 minutes over medium heat until the meat is firm and the skin turns golden.
Next, add 3 tablespoons of cooking wine (or cooking alcohol), cinnamon, star anise, and cardamom into the pan, then continue to stir well for another 5 – 7 minutes for the meat to absorb the wine and release its aroma, then turn off the heat.
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Mix the hot pot sauce
Prepare a bowl, add 5 tablespoons of soybean paste, 2 tablespoons of bean sauce, 1 tablespoon of sugar, 1 teaspoon of chicken seasoning powder, 1 tablespoon of red fermented tofu, and 1 tablespoon of white fermented tofu.
Use a spoon to mix well so that the ingredients blend together.
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Cook the hot pot
Place a pot on the stove, wait for it to heat up, then add about 3 tablespoons of cooking oil, add 3 minced garlic cloves and 1/2 minced ginger, stir well until fragrant and golden, then add the goat meat, stir well, cover the pot and cook on low heat for 3 minutes.
Next, add the hot pot sauce mixture, then add 8 tablespoons of cooking wine and stir well.
Cover the pot and cook for 5 minutes, opening the lid once a minute to stir. After 5 minutes, add 1 liter of filtered water and let it simmer on low heat for 1 hour.
Then add the radish, lotus root, and 3 dried chilies, cooking on low heat for an additional 30 minutes to finish.
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Final Product
Tender and delicious goat meat infused with rich spices, especially the fragrant smell of star anise and cinnamon, combined with the crunchiness of lotus root and radish, makes for a very tasty and unique dish. You can dip the goat meat in soy sauce for an even better flavor.
What are you waiting for? Get into the kitchen and make the dry goat hot pot to nourish the whole family!
Treat your family to a tasty and highly nutritious meal with the dry goat hot pot that is delicious, rich in flavor, and very simple to make! Wishing you success in making this special hot pot!
