Lamb Soup Pot



INGREDIENTS:

4 lb Lamb bones, cracked

1 lb Lamb 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

DIRECTIONS:

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. Simmer for another 20 minutes.
  
2. 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.
  
3. 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.



Lamb Soup Pot