Lamb soup pot

Yield: 4 servings

Measure Ingredient
4 pounds Lamb bones, cracked
1 pounds Lamb meat (shoulder or leg)
4 quarts Cold water
1 tablespoon Fresh ginger, sliced
1 large Onion, quartered
½ teaspoon Salt
1 teaspoon Sugar
½ cup Light sherry
½ pounds Canned salted mustard green
1 pounds Bean sprouts
½ cup Unsoaked \"cloud ear\"
\N \N Dried black fungus
4 \N Scallions
½ pounds Dried bean thread noodles
8 \N Charcoal briquettes

Make stock: Put lamb bones, ginger, onions & water in stock pot.

Bring to boil, reduce heat & simmer for 2 hours, reducing liquid by half. Skim froth. Shred lamb meat. Add meat, salt, sugar & light sherry to stock. Simmer for another 20 minutes.

Finish soup: Wash & soak "cloud ears." Soak noodles for a few minutes until soft. Drain & rinse mustard green; slice into shreds.

Rinse bean sprouts. Wash & remove roots from scallions; shred on bias, greens & all.

Prepare Fire Pot: Heat charcoal briquettes. When they start to turn white, transfer to bottom of Fire Pot; place pot on heat-proof tile on your table. Add half the broth & half the other ingredients, reserving the rest for later in dinner. Serve after broth has boiled briefly.

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