0:00 / 8:58
Developed with YouTube

Shaanxi Lamb Paomo

groups4 servingsspeedHardcountertopsPrep: 492 minsskilletCook: 135 minsscheduleTotal: 627 minsoutdoor_grillStewed
Allergens:warningGluten

Allergen labels are AI-generated and may be incomplete or wrong. If you have a food allergy, always verify every ingredient yourself.

Recipe details are AI-generated from the video and may contain errors — for reference only.

skilletInstruction

17 Steps Total

schedulePrepare in advance

  • circleLamb bones, beef bones, and mutton meat need to be soaked in cold water overnight (approx. 8 hours) with frequent water changes8h
01
Preparation
00:00:39
warningStay safe

Wash hands thoroughly after handling raw bones and meat to prevent bacterial cross-contamination.

  • Place 500g lamb bones, 500g beef bones, and 1000g mutton meat into a large basin and submerge in cold water to soak overnight (approx. 8 hours).
  • Stir frequently and change cold water multiple times during soaking until blood is thoroughly extracted and water runs clear.
lightbulb

Watch out

The soaking process requires frequent stirring and water changes, otherwise, the strong gamey odor cannot be removed.

Ingredients:mutton boneBeef BoneMutton / Lambwater
Tools:mixing bowl
02
Active Cooking
00:01:11
  • Bring water to a boil in a stockpot, then directly add 500g soaked beef bones and 500g lamb bones.
  • Turn to high heat and bring to a rapid boil to flush out residual blood foam.
  • Skim off all grey scum floating on the surface using a ladle until the boiling broth becomes clean.
local_fire_departmentHigh heat, approx. 5 minutes
lightbulb

Watch out

Keep heat high while skimming foam so the scum gathers at the top

skimming thoroughly guarantees a clean tasting broth

Ingredients:Beef Bone (500 g)mutton bone (500 g)water (3000 ml)
Tools:stockpotladle
03
Active Cooking
00:01:34
  • Put 100 grams of raw lamb fat into the boiling bone soup
  • Adding lamb fat can increase the richness and freshness of the soup, making the stewed meat more fragrant and tender
local_fire_departmentHigh heat, approx. 2 minutes
lightbulb

Watch out

When cooking a smaller batch at home, mutton fat must be added, otherwise, the broth will be too lean and lack flavor.

Ingredients:mutton fat (100 g)
Tools:fine mesh strainer
04
Preparation
00:01:56
  • Measure 10g fennel seeds, 3 nutmegs, 3g Sichuan peppercorns, 2 bay leaves, 2g Dahurian angelica, 2g cumin seeds, 4g white peppercorns, 3g dried ginger slices, 2g cinnamon, 2 Tsaoko (crushed and deseeded), and 2 cloves.
  • Remove and discard seeds from Tsaoko, then pack all spices tightly into a non-woven filter bag.
lightbulb

Watch out

Seeds inside the Tsaoko give a harsh bitter flavor

they must be completely removed

Ingredients:fennel seeds (10 g)nutmeg (3 piece)Sichuan peppercorns (3 g)bay leaves (2 piece)Dahurian angelica root (2 g)cumin seeds (2 g)white pepper powder (4 g)dried ginger slices (3 g)cinnamon stick (2 g)black cardamom (Tsaoko) (2 piece)Clove (2 piece)
Tools:spice filter bag
05
Waiting Time
00:02:19
  • Submerge the tied spice bag in a bowl of clear water to soak for 15 minutes.
  • Soaking washes off surface dust and tempers any overly harsh medicinal notes.
Ingredients:water
Tools:small bowl
06
Active Cooking
00:02:29
  • Add 1000g soaked mutton chunk and the soaked spice bag into the rolling boiling bone broth pot.
  • Once boiling, place a steamer grid tray on top to press down meat and spice bag below the liquid surface.
  • Bring to a rapid boil on high heat, then immediately reduce to low heat.
local_fire_departmentHigh to low heat, approx. 3 minutes
lightbulb

Watch out

Meat must be weighed down below the surface

if left floating, exposed meat dries out and turns tough

Ingredients:Mutton / Lamb (1000 g)
Tools:steamer rack tray
07
Active Cooking
00:02:41
  • Add 10g salt into the broth for light base seasoning.
  • Cover and simmer on low-medium heat (gentle simmer) for about 2 hours.
  • Simmer until a chopstick pierces through the center of the mutton piece smoothly without resistance.
local_fire_departmentMedium-low heat, approx. 120 minutes
lightbulb

Watch out

Do not use high heat while simmering

vigorous boiling shrinks meat fibers, turning meat tough and flaky

Ingredients:Salt (10 g)
Tools:stockpot
08
Preparation
00:03:29
  • Mix 1000g flour, 1.5g dry yeast, and 5g salt in a mixing bowl until even.
  • Gradually pour in 480g cold water while stirring with hand until shaggy dough flakes form.
  • Knead firmly into a smooth, cohesive dough ball.
lightbulb

Watch out

Do not add extra yeast (only 1.5g per 1000g flour)

fully leavened dough breaks down into mush when boiled

Ingredients:all-purpose flour (1000 g)yeast (1.5 g)Salt (5 g)water (480 ml)
Tools:mixing bowl
09
Waiting Time
00:03:37
  • Place the smooth dough ball on the work surface.
  • Cover tightly with an inverted bowl and let rest for 5 minutes to relax gluten for rolling.
Tools:mixing bowl
10
Active Cooking
00:03:55
  • Roll relaxed dough into a long log and divide into 100g portions.
  • Roll one portion into a strand, flatten with palm, and roll up tightly from one end.
  • Stand the roll upright, press flat into a disc, and use a rolling pin to roll into a thick round flatbread disc.
Tools:rolling pin
11
Active Cooking
00:04:18
  • Place flattened dough discs onto a preheated griddle.
  • Flip over once the bottom develops brown spots, turning continuously.
  • Toast until both sides show golden-brown spot marks and the bread is about 70-80% cooked and firm.
local_fire_departmentMedium-low heat, approx. 6 minutes
lightbulb

Watch out

Bake flatbread only to 70-80% doneness

if fully cooked, it will become crumbly and won't absorb broth properly when boiled

Tools:electric griddlespatula
12
Active Cooking
00:04:37
  • After simmering the lamb for about 2 hours, remove the top pressing board, and use chopsticks to easily pierce through to indicate it is thoroughly cooked and tender
  • Use a large wire mesh strainer to extremely gently scoop out the whole piece of cooked lamb, and place it on a wooden cutting board to drain the surface soup
  • Let it sit until the cooked lamb cools down naturally for subsequent slicing
lightbulb

Watch out

Scoop out cooked mutton very gently

the meat is extremely tender and shatters easily if handled roughly

Tools:fine mesh strainercutting board
13
Active Cooking
00:04:54
warningStay safe

The broth and fat curds are scalding hot; exercise caution while pressing fat to prevent burns.

  • Turn off heat, use a mesh strainer to collect floating solid fat curds from the broth surface.
  • Hold strainer over a bowl and press hard with a soup ladle to squeeze out clear golden rendered mutton oil.
  • Skim remaining oil layer clean, then fish out large clean bones for later use.
lightbulb

Watch out

Extracted mutton oil is pure

drizzling a spoon right before serving Paomo adds tremendous aroma

Tools:fine mesh strainerladlesmall bowl
14
Preparation
00:05:27
  • Take one baked flatbread, tear into half by hand, then split into quarter strips.
  • Use fingernails to pinch and tear the bread into tiny soy-bean-sized diced pieces into a big serving bowl.
lightbulb

Watch out

Tear flatbread into tiny uniform pieces (soybean size)

large chunks will not cook through or absorb broth effectively

Tools:large bowl
15
Preparation
00:06:00
warningStay safe

Keep knuckles curled inward against the knife blade while slicing mutton to prevent accidental cuts.

  • Lay 50g soaked glass noodles over the torn flatbread in the serving bowl.
  • Add 15g soaked daylily and 15g wood ear mushrooms.
  • Slice cooled cooked mutton into thick slices (100g) and lay on top, followed by 15g chopped green garlic sprouts.
Ingredients:glass noodles (mung bean vermicelli) (50 g)daylily (15 g)wood ear mushrooms (15 g)garlic sprouts (15 g)
Tools:chef's knife
16
Active Cooking
00:06:12
  • Ladle 400ml mutton broth and 100ml water into a small pan, bring to boil over high heat.
  • Season with 2g salt, then pour in the entire bowl of prepped flatbread, noodles, and toppings.
  • Rapidly boil so the flatbread absorbs hot broth and softens.
  • Lift and shake the pan occasionally for even heat distribution and to prevent sticking.
  • When broth is mostly absorbed by flatbread (leaving just a shallow pool), stir in 1g MSG, drizzle 5ml rendered mutton oil, and turn off heat.
local_fire_departmentHigh heat, approx. 3 minutes
lightbulb

Watch out

Shake the pan periodically while simmering

flatbread pieces settle to the bottom and scorch easily

Ingredients:Salt (2 g)water (100 ml)MSG (1 g)
Tools:cooking pot
17
Active Cooking
00:06:46
  • Pour cooked Paomo along with broth smoothly back into the large serving bowl.
  • Arrange cooked mutton slices neatly over the top.
  • Serve alongside 30g sweet pickled garlic and 15g chili paste; eat with chopsticks by scooping inward from the bowl edge.
Ingredients:sweet and sour pickled garlic (30 g)Chili paste (15 g)
Tools:large bowl

groceryAll Ingredients

Mutton / Lamb1000 g
mutton bone500 g
Beef Bone500 g
mutton fat100 g
fennel seeds10 g
nutmeg3 piece
Sichuan peppercorns3 g
bay leaves2 piece
Dahurian angelica root2 g
cumin seeds2 g
white pepper powder4 g
dried ginger slices3 g
cinnamon stick2 g
black cardamom (Tsaoko)2 piece
Clove2 piece
all-purpose flour1000 g
yeast1.5 g
Salt17 g
water3580 ml
glass noodles (mung bean vermicelli)50 g
daylily15 g
wood ear mushrooms15 g
garlic sprouts15 g
MSG1 g
sweet and sour pickled garlic30 g
Chili paste15 g

blenderAll Tools Needed

mixing bowlstockpotladlefine mesh strainerspice filter bagsmall bowlsteamer rack trayrolling pinspatulaelectric griddlecutting boardlarge bowlchef's knifecooking pot