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| Home -> [Asian, Chinese, Ethnic, Lamb & Mutton, Meats, Soups & Stews] -> [Lamb soup pot Recipe] |
Lamb soup pot
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| Artist: |
_ |
Yield: |
4 |
| Categories: |
Asian, Chinese, Ethnic, Lamb & Mutton, Meats, Soups & Stews |
Rating: |
0 |
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Ingredients:
| 4
| lbs | Lamb bones, cracked | | 1
| lbs | Lamb meat (shoulder or leg) | | 4
| quart | 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
| lbs | Canned salted mustard green | | 1
| lbs | Bean sprouts | | 1/2
| cup | Unsoaked "cloud ear" | | | Dried black fungus | | 4
| | Scallions | | 1/2
| lbs | Dried bean thread noodles | | 8
| | Charcoal briquettes |
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Procedures:
| 1 | Make stock: put lamb bones, ginger, onions & water in stock pot. | | 2 | Bring to boil, reduce heat & simmer for 2 hours, reducing liquid by half. | | 3 | Skim froth. | | 4 | Shred lamb meat. | | 5 | Add meat, salt, sugar & light sherry to stock. | | 6 | Simmer for another 20 minutes. | | 7 | Finish soup: wash & soak "cloud ears." soak noodles for a few minutes until soft. | | 8 | Drain & rinse mustard green; slice into shreds. | | 9 | Rinse bean sprouts. | | 10 | Wash & remove roots from scallions; shred on bias, greens & all. | | 11 | Prepare fire pot: heat charcoal briquettes. | | 12 | When they start to turn white, transfer to bottom of fire pot; place pot on heat-proof tile on your table. | | 13 | Add half the broth & half the other ingredients, reserving the rest for later in dinner. | | 14 | Serve after broth has boiled briefly |
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