| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
Chinese |
Chinese, Meats, Soups/stews |
4 |
Servings |
INGREDIENTS
| 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 |
INSTRUCTIONS
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.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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