🐏羊腩枝竹煲|如何去除羊肉騷味|羊腩滾一滾神仙企唔穩|Lamb stew w/ bean curd

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食譜 Recipe： 3磅lb(1359克g) 羊腩 Lamb belly 2粒 pc.八角star anise 1茶匙tsp 花椒 szechuan pepper 大塊薑 large piece ginger 4湯匙紹興酒(分2次用) 4 Tbsp cooking wines (Separate for 2 times) 10隻 pc. 乾冬菇 shiitake mushrooms 10粒 pc. 馬蹄 water chestnuts 1/2磅(226克g) 炸枝竹 fried yuba 適量西芹葉(可用唐芹) Some celery leaves (You can use Chinese celery) 5安士oz(142克g) 竹蔗saccharum sinense 1安士oz(29克g) 茅根 lalang grass 1茶匙 tsp 花椒 szechuan pepper 2粒 pc. 八角 star anise 1瓣陳皮 1 section of tangerine 1枝 pc. 香茅 lemongrass 6片slices 薑 ginger 6瓣蒜頭 6 cloves of garlic 3 粒 pc. 乾葱頭 dried shallot 1/2安士oz(14克g) 冰糖 rock sugar 混合醬 sauce mix： 4件cubes 南乳 Red fermented bean curd 1湯匙Tbsp 南乳水 Red fermented bean curd water 2湯匙Tbsp 柱侯醬 Chu hou paste 1湯匙Tbsp 花生醬 peanut butter 適量胡椒粉 some white pepper 1湯匙Tbsp 紹興酒 cooking wine 1件腐乳和蠔油 給最後調味 1 cube fermented bean curd & some oyster sauce seasoning at the end 秘製醬汁Secret sauce: 4件cubes 腐乳 fermented bean curd 1湯匙Tbsp 花生醬 peanut butter 2茶匙tsp 沙律油 salad oil 1茶匙tsp 糖sugar 適量胡椒粉 some white pepper 4湯匙Tbsp 飲用水 drinking water