Yang Jo Kao
|Lamb shoulder||4 Pound|
|Soy sauce||1⁄2 Cup (8 tbs)|
|Boiling water||2 Cup (32 tbs)|
Cut off and discard all fat from the meat, but be sure to keep all the bones, for this is where the gelatin will come from.
Place meat and bones in a saucepan over high heat.
Add sherry, soy sauce, sugar, and salt, and bring to a boil.
Cut green onions into 1 1/2-inch pieces and add to saucepan.
Add water slowly; when it comes to a boil, turn heat low and simmer for 3 hours.
Remove from heat and cool.
Remove all the bones and discard.
Transfer meat and liquid to a loaf pan (9x5x3 inches).
When liquid is cold, skim off the oil which floats on top and discard.
Place pan in refrigerator overnight.
Cut into 1/2-inch slices and serve cold.
Makes 8 servings.