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.