mutton and steamed buns

How to Make Yang Rou Pao Mo: A Step-by-Step Guide

Yang Rou Pao Mo, a iconic Shaanxi dish, is a hearty lamb and bread soup loved for its rich flavors and comforting texture. Here’s a simplified guide to crafting this classic at home.

Step 1: Prepare the Lamb

Simmer 500g of lamb shoulder (bones-in) in a pot with 4 cups of water, 2 sliced ginger, 1 cinnamon stick, and a star anise for 1.5–2 hours until tender. Skim off foam, then season with salt. Remove lamb, shred it, and strain the broth.

Step 2: Soak the Bread

Use 4 day-old Chinese flatbreads (*mo*). Tear them into bite-sized pieces (about 1 inch) and soak in water for 30 seconds, then squeeze out excess moisture.

Step 3: Cook the Soup

Heat 2 tbsp oil in a wok. Stir-fry 2 minced garlic cloves and 1 tbsp fermented bean paste until fragrant. Add the shredded lamb, 1 cup broth, and 1 tbsp soy sauce. Simmer for 5 minutes.

Step 4: Serve

Place the soaked bread pieces in a deep bowl. Pour the hot lamb broth over it. Top with lamb, chopped cilantro, and crushed garlic. Serve with pickled garlic on the side.

For an authentic touch, pair it with *liang pi* (cold skin noodles) or *roujiamo* (Chinese hamburger). Enjoy this flavorful, soul-warming dish that tastes even better the next day!