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Yangrou Paomo Bread and Mutton Soup

Soups and Congees

Yangrou Paomo Bread and Mutton Soup
4 to 6 pounds mutton, lamb or beef bones, broken into smaller pieces
2 medium onions, chopped
6 cloves garlic, peeled and smashed
1 small hot pepper, minced
1 Tablespoon grated fresh ginger
1/2 pound wheat noodles
2 and 1/2 teaspoons salt
1 teaspoon ground pepper
1 teaspoon cumin
1/2 pound lamb, sliced thinly
1 cup green onions, finely minced
1 cup coriander leaves, minced
4 cups hard bread or Chinese crullers, cubed
jaio zi, two to four per person
1. Place bones, onions, garlic, hot pepper and ginger in a large saucepan, then cover with water two inches above the bones, and bring to boil. Cook covered on medium to low heat for four hours, adding more water as necessary.
2. Cook the noodles according to directions on their package, rinse in cold water, then set them aside.
3. Strain and discard bones and vegetables, and then return the broth to the saucepan, adding water if necessary to make eight cups of liquid. Stir in salt, pepper and cumin and bring this back to the boil, reduce heat and cook over medium heat for five minutes. Let rest for five minutes.
4. Divide remaining ingredients and the drained noodles, except the bread, evenly into eight large soup bowls and then pour the broth over the ingredients, stir in and equal amount of bread into each bowl and serve piping hot with ginger sauce and jiao zi on the side.

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