Shaanxi yangrou paomo

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.