Lamb Soup Pot

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.