Ingredients with Measurements:
- 1 pound lamb, diced
- 1 tablespoon vegetable oil
- 1 tablespoon ginger, minced
- 1 tablespoon garlic, minced
- 1 tablespoon Sichuan peppercorns
- 1 teaspoon salt
- 1 teaspoon sugar
- 1 tablespoon soy sauce
- 1 tablespoon Shaoxing wine
- 8 cups water
- 1 loaf of unleavened bread
- 1 cup preserved vegetables, chopped
- 1 cup green onions, chopped
- 1 cup cilantro, chopped
Special equipment needed:
- Large pot
- Oven or toaster oven
Step-by-step instructions:
1. Preheat oven or toaster oven to 350°F.
2. In a large pot, heat vegetable oil over medium-high heat.
3. Add lamb and cook until browned on all sides.
4. Add ginger, garlic, Sichuan peppercorns, salt, sugar, soy sauce, and Shaoxing wine. Stir to combine.
5. Add water and bring to a boil.
6. Reduce heat to low and simmer for 1 hour.
7. Remove lamb from pot and shred with a fork.
8. Cut unleavened bread into small cubes and place on a baking sheet.
9. Bake bread cubes for 10-15 minutes, or until crispy.
10. In a separate pot, bring preserved vegetables to a boil and simmer for 10 minutes.
11. To serve, place a handful of crispy bread cubes in a bowl.
12. Add shredded lamb on top of the bread cubes.
13. Pour hot broth over the lamb and bread cubes.
14. Top with preserved vegetables, green onions, and cilantro.
Time:
Preparation time: 15 minutes
Cooking time: 1 hour 30 minutes
Temperature:
Oven or toaster oven: 350°F
Serving size:
4-6 servings
Nutritional information:
Calories: 400
Fat: 15g
Carbohydrates: 35g
Protein: 30g
Substitutions for ingredients:
- Pork or beef can be substituted for lamb.
- Leavened bread can be substituted for unleavened bread.
- Other preserved vegetables, such as pickled mustard greens, can be substituted for preserved vegetables.
Variations:
- Add diced potatoes or carrots to the broth for additional vegetables.
- Use chicken or vegetable broth instead of water for a different flavor.
- Add chili oil or hot sauce for a spicier version.
Tips and tricks:
- Use a fork to shred the lamb for a more tender texture.
- Make sure to cut the bread into small cubes to ensure even crisping.
- Adjust the amount of preserved vegetables to taste.
Storage instructions:
- Store leftover broth, lamb, and preserved vegetables separately in airtight containers in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat broth and lamb in a pot over medium heat until heated through.
- Reheat bread cubes in the oven or toaster oven at 350°F for 5-10 minutes.
Presentation ideas:
- Serve in individual bowls with a ladle for the broth.
- Garnish with additional green onions and cilantro.
Garnishes:
- Additional green onions and cilantro.
Pairings:
- Serve with a side of steamed rice or noodles.
Suggested side dishes:
- Steamed vegetables, such as bok choy or broccoli.
Troubleshooting advice:
- If the broth is too salty, add more water to dilute the flavor.
- If the bread cubes are not crispy enough, bake for an additional 5-10 minutes.
Food safety advice:
- Make sure to cook the lamb to an internal temperature of 145°F to ensure it is fully cooked.
Food history:
- Paomo is a traditional Chinese dish that originated in the Shaanxi province.
Flavor profiles:
- Savory, salty, and slightly spicy.
Serving suggestions:
- Serve hot as a main dish for lunch or dinner.
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Region: Chinese