Aussie Lamb UK | Lamb Belly Asian Style Clay Pot & Mushrooms | Aussie Beef & Lamb | UK

Ingredients

• 1.6kg Australian lamb belly (bone-in), cut into chuck-sized pieces
• 50g Australian lamb tripe
• 60g dried bean curd sticks
• 6 morel mushrooms (soaked and washed)
• 150g (15 pieces) water chestnuts
• 80g onion
• 50g celery
• 50g spring onions (white part)
• 100g carrot (cubed)
• 30g garlic (whole)
• 40g ginger (sliced)
• ½ cup Chinese wine
• 1.3L water
• Spring onions (green part)
• Salt and pepper to taste
• 2 cinnamon sticks
• 6 star anise
• 2 bay leaves
• 5g dried orange peel (soaked in water for 10 minutes)
• 3 tbsp chu hao paste
• 3 tbsp red fermented bean curd
• 2 tbsp white fermented bean curd
• 2 tbsp oyster sauce
• 1 tbsp soy sauce
• ½ tbsp dark soy sauce
• 3 tbsp peanut butter
• 50g coconut sugar or rock sugar
• 2 tsp chicken stock powder
• ½ cup water