Lamb Soup Pot Recipe
Recipe Ingredients
4 lb lamb bones, cracked
1 lb lamb meat (shoulder or leg)
4 qt cold water
1 tbsp fresh ginger, sliced
1 large onion, quartered
1/2 tsp salt
1 tsp sugar
1/2 cup light sherry
1/2 lb canned salted mustard green
1 lb bean sprouts
1/2 cup unsoaked cloud ear
1 dried black fungus
4 scallions
1/2 lb dried bean thread noodles
8 charcoal briquettes
Recipe Preparation
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.
Servings: 4
Back to Meat Recipes
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Lamb Soup Pot Recipe - more haute cuisine from Recipes 4u
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