Recipes |  Recipe Books (by Ingredient) |  Recipe Books (by Cuisine) |  Recipe Software |  Cooking Resources

Search Recipes

Recipe Organizer Deluxe
Windows software for recipe enthusiasts: Recipe Organizer Deluxe
Recipe Books
Find your favorite recipe books: 
  • Recipe books by ingredient
  • Recipe books by cuisine

    Web Resources
    Check our selection of favorite recipe and cooking sites on the Web: PrimaRecipe Selection

    PrimaRecipes --> Soups

    recipe title: LAMB SOUP POT
    category: Soups
    keywords: Chinese, soup, Meats, Soups/stews
    servings: 4 servings
          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
    Make stock: Put lamb bones, ginger, onions and water in stock pot. Bring to boil, reduce heat and simmer for 2 hours, reducing liquid by half. Skim froth. Shred lamb meat. Add meat, salt, sugar and light sherry to stock. Simmer for another 20 minutes. Finish soup: Wash and soak "cloud ears." Soak noodles for a few minutes until soft. Drain and rinse mustard green; slice into shreds. Rinse bean sprouts. Wash and remove roots from scallions; shred on bias, greens and 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 and half the other ingredients, reserving the rest for later in dinner. Serve after broth has boiled briefly.

    PrimaRecipes || Submit Recipe || Submit Resource || Copyright Policy

    Copyright 2004 PrimaSoft PC Inc. All rights reserved.