Ingredients
- 1.6kg Australian Lamb Belly bone in, cut into chuck size
- 500g Australian Lamb Tripe
- 60g Dry bean curd stick
- 6 pcs Morel mushroom, soak & wash
- 150g (15pc) Water chestnut
- 80g Onion
- 50g Celery
- 50g Spring onion (white part)
- 100g Carrot, cube
- 30g Garlic, whole
- 40g Ginger slice
- ½ cup Chinese Wine
- 1.3l Water
- Spring onion (leaf part)
- Salt & Pepper to taste
Item A
- 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
Directions
-
1
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.
-
2
Deep fried the dry bean curd stick, rinse the dry bean curt stick with water to remove the oil.
-
3
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.
-
4
In a bowl combine all item B (sauce base). Stir well and add into the lamb. Stir until it combined to the lamb.
-
5
Add in 1.2 L water bring it to boil.
-
6
Transfer the lamb to a claypot and slow boil it for 30min.
-
7
Add in morel mushroom & water chestnut & season with salt and pepper continue simmer for another 35 min add 1 cup of water (IF needed).
-
8
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.
