Homemade Lamb Pao Mo

Soak the frozen lamb overnight to thaw and remove the blood.

Put water, ginger, scallion, and cooking wine into a pot and bring to a boil, skim off the foam, blanch for five minutes, and then remove.

Wrap all the seasonings in cheesecloth and tie them up with a string to make a spice bag.

Prepare scallions, ginger, and dried chili peppers.

Blanched lamb is placed into the clay pot, along with scallions, ginger, and dried chili peppers.

Put the seasoning packet in as well, add boiling water, add enough at once, bring to a boil over high heat, then turn to medium-low heat, cover, and simmer for an hour.

Add salt after an hour and cook for another forty minutes.

Add sugar to the flour, and use yeast powder to knead the dough into a smooth dough and let it rest for fermentation.

Take out the cooked mutton and let it cool (easy to slice).

The dough has also been prepared.

Pass the dough through the roller to remove air, smooth it, roll it into strips, and cut into pieces.

Knead into a bun shape and roll into a sheet.

Preheat the electric griddle, put in the rolled-out pancake to cook, and then take it out.

Chop the cilantro finely, cut the green onions into small pieces, peel and wash the garlic, then prepare some spicy chili oil.

Slice the lamb and add a little salt, pepper, and chicken bouillon inside.

Add the lamb meat to the soup, and sprinkle with chopped green onions and cilantro.

Look at how tender the meat is and how delicious the soup is.

Then soak it with freshly baked hot bread, and for those who love spicy, add oil-spilled chili and then some garlic on top.

Isn't this my husband's too fragrant?