Lamb Soup Pot

Ingredients

4 pounds Lamb bones, cracked
1 pound Lamb meat (shoulder or leg)
4 quarts Cold water
1 tablespoon Fresh ginger, sliced
1 lrg Onion, quartered
1/2 teaspoon Salt
1 teaspoon Sugar
1/2 cup Light sherry
1/2 pound Canned salted mustard green
1 pound Bean sprouts
1/2 cup Unsoaked "cloud ear"
Dried black fungus
1/2 pound Dried bean thread noodles
8 Charcoal briquettes

Preparation

1
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.
2
Simmer for another 20 minutes.
3
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.
4
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.
5
Add half the broth & half the other ingredients, reserving the rest for later in dinner. Serve after broth has boiled briefly.

Tools

 



Yield:

4.0 servings

Added:

Friday, December 18, 2009 - 10:33pm

Creator:

Anonymous

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