A recipe for Lamb Soup Pot. Follow the simple recipe instructions for Lamb Soup Pot shared by other home cooking experts.
Ingredients
4 lb. Lamb bones, cracked1 lb. Lamb meat (shoulder or leg)
4 qt Cold water
1 Tbs. Fresh ginger, sliced
1 lg. Onion, quartered
1/2 Tsp. Salt
1 Tsp. 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
Directions
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.
