||LAMB SOUP POT
||Chinese, soup, Meats, Soups/stews
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
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.