*  Exported from  MasterCook  *
 
                               LAMB SOUP POT
 
 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.
  
 
 
                    - - - - - - - - - - - - - - - - - -