Lamb soup pot
Yield: 4 servings
Ingredients:
- 4 lb Lamb bones cracked 1/2 lb Canned salted mustard green
- 1 lb Lamb meat (shoulder or leg) 1 lb Bean sprouts
- 4 qt Cold water 1/2 c Unsoaked "cloud ear"
- 1 tb Fresh ginger sliced Dried black fungus
- 1 lg Onion quartered 4 Scallions
- 1/2 ts Salt 1/2 lb Dried bean thread noodles
- 1 ts Sugar 8 Charcoal briquettes
- 1/2 c Light sherry
Instructions:
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.
