Lamb Soup Pot
By: Anonymous
Published: Friday, December 18, 2009 - 10:33pm

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
4 Scallions
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.