Photograph of the finished Shaanxi yangrou paomo

China · Bánh vụn chan nước dùng cừu Thiểm Tây

Shaanxi yangrou paomo

3 hr Hands-on time
MediumDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Lamb Lamb 1.3 lb
  • Photograph of Beef bones Beef bones 1.8 lb
  • Photograph of Flour Flour 1.1 lb
  • Photograph of Glass noodles Glass noodles 5.6 oz
  • Photograph of Garlic Garlic 4
  • Photograph of Cinnamon and star anise Cinnamon and star anise 8
  • Photograph of Spring onion Spring onion 3.5 oz
  • Photograph of Coriander Coriander 0.7 oz
  • Photograph of Sichuan dried chili peppers Sichuan dried chili peppers 12
  • Photograph of Ginger Ginger 1.7 oz

Method

  1. 1 Simmer the lamb bones and meat with cinnamon, star anise, and ginger for 2 hours and 30 minutes, skimming off the foam continuously for the first 20 minutes to keep the broth clear.
  2. 2 Toast unleavened flatbread on a cast iron skillet until both sides are dry, then let cool completely.
  3. 3 The noodles are pressed by hand into small, corn-kernel-sized pieces right at the table — the smaller they are pressed, the more broth they absorb; this is a task the diners do themselves.
  4. 4 Pour hot broth over the bowl of crumbled rice noodles and soaked vermicelli, let it sit for 2 minutes to absorb the flavor.
  5. 5 Arrange the lamb slices on top, sprinkle with chopped scallions and cilantro, and serve with pickled garlic in chili oil.

With an appliance

  • Pressure cooker 1 hr 30 min

    Replace step 1: simmer lamb bones and meat with cinnamon, star anise, and ginger under high pressure for 50 minutes, then release pressure naturally for 20 minutes, and strain to obtain a clear broth; the steps of baking, crimping the bread, and pouring the broth remain the same.

Start cooking