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Lamb Soup Pot

Recipe name:
Lamb Soup Pot

Recipe category:
Lamb

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Recipe detials:

4 lb bones, cracked 1 lb meat (shoulder or leg) 4 qt Cold water 1 tb Fresh ginger, sliced 1 lg Onion, quartered 1/2 ts Salt 1 ts Sugar 1/2 c Light sherry 1/2 lb Canned salted mustard green 1 lb Bean sprouts 1/2 c Unsoaked "cloud ear" Dried black fungus 4 Scallions 1/2 lb Dried bean thread noodles 8 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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Lamb Soup Pot

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