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Title: Lamb Soup Pot
Categories: Chinese Meat Soup
Yield: 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 & 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.
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