Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Chinese Meats
Soups/stews
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
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 t 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.
