Boil a big pot of hot water for later use

Prepare sauce mixture by mixing 3 TABLEspoon Chee Hou sauce, 6 TABLEspoon fermented beancurd, 0.5 TABLEspoon dark soy sauce, 1 TABLEspoon light soy sauce, 1 TABLEspoon Chinese cooking wine, 0.5 TABLEspoon sesame oil, 0.5 TABLEspoon white pepper, 1 teaspoon sugar and 1 teaspoon salt

Blanch the lamb shoulders with ginger

Sear the lamb shoulder until golden

Add ginger, Chinese leek, shallot and garlic and saute until flavours out

Add sauce mixture and mix well

Add hot water until it covers the ingredients

Add rock sugar, bay leaves and dried tangerine peel

Boil the ingredients and continue to cook for 1.5 hours using low heat

Add vegetables and dried tofu stick 15 mins before serving