Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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.

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