Seasonings (Preparing sause):
2 tablespoons Zhuhou sauce (柱候醬)
3 pieces of white fermented tofu (廣和白腐乳)
1 tablespoon white fermented tofu juice
1 piece of red fermented tofu（南乳）
2 tablespoons peanut butter
2 tablespoons light soy sauce
1 tablespoon dark soy sauce
Mix well
Instructions:
Cut lamb belly into chunks, blanch and drain (add 2 tablespoons cooking wine).
In a little oil, stir-fry the lamb belly until slightly browned.
Add ginger slices and spring onion and continue to stir-fry.
Add the above sauce and stir-fry until well combined.
Add boiling water to cover the lamb.
Add 3-5 pieces of rock sugar.
Braised over low heat for 1 hour, then taste and adjust the saltiness as needed.
Add carrots and cook for another 40 minutes.
Add dried tofu sticks and cook for another 15 minutes.
Add spring onion to make a decoration.
Total braising time for lamb is approximately 2 hours.
Dipping Sauce:
1-2 pieces of white fermented tofu
1/2 tablespoon Zhuhou sauce (柱候醬)
1/2 tablespoon white sugar
One tablespoon lamb broth soup
Mix well