- 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
- 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 1.2 L water bring it to boil.
Transfer 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.