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Torn Bread and Lamb Soup

Soups and Congees

Torn Bread and Lamb Soup
1 pound lamb shoulder, cut into one-inch cubes
5 slices fresh ginger, slivered
piece of cheesecloth or a spice bag
3 scallions, cut into half-inch pieces
3 star anise
1 Teaspoon Sichuan peppercorns, crushed
1 teaspoon fennel seeds, crushed
1 piece cassia bark
1 Chinese cardamon
1 teaspoon coriander, chopped
3 Tablespoons Chinese wine
1 pound all-purpose flour
1 teaspoon granulated garlic
½ teaspoon sesame oil
½ teaspoon baking powder
1 small bundle dried cellophane noodles
10 dried lily buds, broken in pieces
3 large wood ear pieces, crushed
2 Tablespoons thin soy sauce
1 Tablespoon bouillon powder
2 teaspoons Chinese black vinegar
½ teaspoon chili oil
1 peeled tomato, cut into eight pieces

1. Put lamb and the ginger into a large soup pot, add four quarts of cold water, with the spices in the step just below and simmer for one hour; skim if/as needed.
2. Into the cheese cloth, or a spice bag, put half the scallions, and all the star anise, Sichuan peppercorns, fennel, cassia, cardamon, and the coriander and knot to keep them in, and add it to the lamb and liquid in step 1; and remove and discard it after it simmers for one hour, and turn off the heat source after adding the wine and setting it aside for half an hour.
3. Mix the four, garlic, sesame oil, and baking powder with two or three tablespoons of cold water and knead until smooth, then roll out thinly, cut into one-inch squares, and boil them for two minutes, then drain and put into the lamb soup.
4. Break up or cut the cellophane noodles, and do likewise with the lily buds and wood ear fungi, and add them and the soy sauce, bouillon powder, black vinegar, and the chili oil, adding them and bring the soup to the simmer just before serving it. Add the reserved scallion and the tomato pieces. Ladle into diners individual bowls, and serve.

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