Asian Style Clay Pot Lamb with Morel Mushroom - Malaysia

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
• 2 pcs Cinnamon stick
• 6 pcs Star anise
• 2 pcs Bay leaf
• 5g Dry Orange Peel, Soak in water for 10 min
• 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