Chinese
Chinese - Shaanxi and Northwestern
Yang Rou Pao Mo
Chef's Menu Description
A distinguished culinary classic crafted with authentic techniques and finest ingredients, offering rich depth of flavour and elegant presentation.
Ingredients
- • 800g lamb leg, bone in
- • 400g wheat flour
- • 3g dry yeast
- • 200ml warm water
- • 1 tbsp cumin seeds
- • 1 tsp whole Sichuan peppercorns
- • 4 slices fresh ginger
- • 2 litres lamb stock
- • 2 spring onions, chopped
Preparation Steps
1
Phase 1
Knead the flour, yeast, and water, bake into 2 flatbreads, and tear into small pieces.
2
Phase 2
Simmer the lamb with the cumin, peppercorns, and ginger in the stock for 90 minutes until falling apart.
3
Phase 3
Remove the lamb, shred the meat, and strain the broth.
4
Phase 4
Return the torn bread and shredded lamb to the simmering broth for 5 minutes.
5
Phase 5
Ladle into bowls and finish with the chopped spring onions.