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Lamb Soup Pot

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    Source: www.cookingrecipes4u.comReport recipe

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    Nutrition Info . . .

    NutrientsProteins, Carbohydrates, Cellulose
    VitaminsB1, B2, C, E, P
    MineralsZinc, Copper, Natrium, Chromium, Silicon, Magnesium, Sulfur, Phosphorus, Molybdenum

    Ingredients Jump to Instructions ↓

    1. 4 lb Lamb bones, cracked

    2. 1 lb Lamb meat (shoulder or leg)

    3. 4 qt Cold water

    4. 1 tb Fresh ginger, sliced

    5. 1 lg Onion, quartered

    6. 1/2 ts Salt

    7. 1 ts Sugar

    8. 1/2 c Light sherry

    9. 1/2 lb Canned salted mustard green

    10. 1 lb Bean sprouts

    11. 1/2 c Unsoaked "cloud ear"

    12. Dried black fungus 4 Scallions

    13. 1/2 lb Dried bean thread noodles

    14. 8 Charcoal briquettes

    Instructions Jump to Ingredients ↑

    1. 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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