Yang rou pao mo (Xi'an lamb stew with torn bread)

Method

1. 1 Simmer the lamb with ginger, cinnamon sticks, star anise, and cardamom for 2 hours, skimming off the foam regularly to keep the broth clear.
2. 2 Knead flour with water to form unleavened dough, divide into balls, and bake in a pan for 12 minutes until golden brown on both sides.
3. 3 Break the biscuits into small, pea-sized pieces by hand and fill the bowl with them.
4. 4 Slice the tender lamb into thin pieces and arrange them on top of the rice cake along with the soaked vermicelli and wood ear mushrooms.
5. 5 Pour boiling broth into the bowl, simmer for 5 minutes to allow the rice crumbs to absorb the liquid, sprinkle with chopped scallions and cilantro, and serve with chili sauce and pickled garlic.

With an appliance

• Pressure cooker 1 hr 40 min

  Replace step 1: simmer the lamb with spices under high pressure for 45 minutes, then release the pressure naturally for 18 minutes, then strain the broth and slice the meat. Keep steps 2 to 5 as they are so the buns remain dry when baked and only absorb liquid when served.