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

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.