Lamb Slivers in Pungent Sauce
INGREDIENTS:
4 lb Lamb bones, cracked 1/2 lb Canned salted mustard green
1 lb Lamb meat (shoulder or leg) 1 lb Bean sprouts
4 qt Cold water 1/2 c Unsoaked "cloud ear"
1 tb Fresh ginger, sliced Dried black fungus
1 lg Onion, quartered 4 Scallions
1/2 ts Salt 1/2 lb Dried bean thread noodles
1 ts Sugar 8 Charcoal briquettes
1/2 c Light sherry
4 lb Lamb bones, cracked 1/2 lb Canned salted mustard green
1 lb Lamb meat (shoulder or leg) 1 lb Bean sprouts
4 qt Cold water 1/2 c Unsoaked "cloud ear"
1 tb Fresh ginger, sliced Dried black fungus
1 lg Onion, quartered 4 Scallions
1/2 ts Salt 1/2 lb Dried bean thread noodles
1 ts Sugar 8 Charcoal briquettes
1/2 c Light sherry
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.
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.