1.6kg Australian Lamb Belly bone in, cut into chuck size
50g Australian Lamb Tripe
60g Dry bean curd stick
6 pcs Morel mushroom, soak & wash
150g(15pc) Water chestnut
50g Spring onion (white part)
100g Carrot, cube
30g Garlic, whole
40g Ginger slice
½ cup Chinese Wine
Spring onion (leaf part)
Salt & Pepper to taste
2 pcs Cinnamon stick
6 pcs Star anise
2 pcs Bay leaf
5g Dry Orange Peel, Soak in water for 10 min
ITEM B (SAUCE BASE)
3tbsp Chu Hao paste
3tbsp Red fermented bean curd
2tbsp White fermented bean curd
2tbsp Oyster sauce
1tbsp Soy sauce
½ tbsp Dark soy sauce
3tbsp Peanut butter
50g Coconut sugar/Rock sugar
2tsp Chicken stock powder
½ cup Water
In a very hot wok sear the lamb until it brown colour, add in water and lamb Tripe and bring it to boil. Strain the water and put aside.
Deep fried the dry bean curd stick, rinse the dry bean curt stick with water to remove the oil.
Heat a wok add in oil, when the wok is lightly smoke Put in garlic onion and ginger. Sauté it till light golden colour. Then add in item A and follow by carrot, spring onion (white part), celery and onion. Lastly add in the lamb & lamb tripe.
In a bowl combine all item B (sauce base). Stir well and add into the lamb. Stir until it combined to the lamb.
Add in 1.2L water bring it to boil.
ransfer the lamb to a claypot and slow boil it for 30min.
Add in morel mushroom & water chestnut & season with salt and pepper continue simmer for another 35 min add 1 cup of water (IF needed).
Lastly add in 1/2 cup of water, ½ cup Chinese wine, green scallion (leaf part) and deep fried bean curt stick. Let it simmer for another 7 min or till the broth is thicken.