Yang Rou Pao Mo (Mutton and Bread Pieces in Soup) is one of the most famous snack in Xi'an.
In this post, I will teach you how to cook it. Spet 1: cook the steamed bun.
1. 1g yeast dissovle in around 30g water. Add 50g flour and then rub them to be paste. Use plastic wrap to cover them and put in a warm place to ferment 1 hour.
2. Use other 250g flour and water to rube a hard paste, and then use the plastic wrap to cover it around 30mins. Put the last paste and this hard paste together to rube a harder paste. Repeatedly rube it in the panel, until the paste becomes smooth and resilient.
3. Segment the rubed paste to an appropriate size, and then rube these to a circle. Use rolling pin to roll them to be a pastry that the thickness is lesser than 1mm, just like the following picture shows. And then use electricity cake clang to bake it 2-3mins, until pastries both side are yellowish.
Step 2: cook the mutton soup.
1. Wash 1000g goat bone and 500g mutton, and then dip them in cold water for few hours to wipe off blood water.
2. Boil water to wash them again, then change clean water. Add goat bones to stew until boiled. Wipe off the foam in the top of soup. Add 1 anise, a patch of cinnamon, some scallion stalk and fresh ginger. Use the moderate fire to boil for 2 hours.
3. Until the soup beacome dark white and rupiness, pour them into marmite and add mutton. Use soft fire continue to boil for 3 hours.
Step 3: cook Yang Rou Pao Mo ( (Mutton and Bread Pieces in Soup).
Broke the steamed bun to be a patch as big as a little fingertip and put them in a bowl. Add boiled silk noodles and agaric. Drizzle with hot pure mutton soup. Sprinkle with salt and pepper. Above put muttons, garlic sprouts and caraways. Drizzle chilli sauce or capsical.
Done! Now you can enjoy it!!!!!!!!
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