Step 1: Prepare the Dough for the Mo Bread

1. In a large mixing bowl, combine the flour, baking powder, yeast, and salt.
2. Gradually add warm water while mixing until a soft dough forms.
3. Knead the dough on a lightly floured surface for about 8-10 minutes until smooth and elastic.
4. Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm place for 1-2 hours, or until it doubles in size.

Step 2: Braise the Meat

1. Heat vegetable oil in a large pot or Dutch oven over medium heat.
2. Sear the pork or beef chunks until browned on all sides. Remove and set aside.
3. In the same pot, sauté onion, garlic, and ginger until fragrant.
4. Return the meat to the pot and add soy sauce, dark soy sauce, Shaoxing wine, five-spice powder, star anise, cinnamon stick, and sugar. Stir to coat the meat.
5. Pour in the water or chicken broth, ensuring the meat is fully submerged.
6. Bring to a boil, then reduce heat to low and simmer for 2-3 hours, or until the meat is tender and easily shredded. Add salt to taste.

Step 3: Shape and Cook the Mo Bread

1. Once the dough has risen, divide it into 6 equal pieces.
2. Roll each piece into a ball, then flatten into a disk about ½ inch thick.
3. Heat a nonstick skillet or griddle over medium heat.
4. Cook each disk for 3-4 minutes per side, or until golden brown and cooked through. Cover the skillet with a lid for a softer texture.

Step 4: Assemble the Rou Jia Mo

1. Shred the braised meat with two forks, removing any large pieces of fat or gristle.
2. Slice each mo bread horizontally to create a pocket, leaving one side intact.
3. Stuff the shredded meat into the pocket and add optional fillings like cilantro, green onions, pickled vegetables, or chili oil.