Lotus Root-Carrot Stew With Soft Bone

400g soft pork bone, cut into pieces
2 tbsp oil
6 cloves garlic, peeled
50g white spring onion sections
70g carrot, peeled and cut into pieces
100g lotus root, peeled and cut into pieces

4 tbsp oyster sauce
2 tbsp light soya sauce
50g rock sugar
2 tsp dark soya sauce
1 litre water

1 Deep-fry soft bone till golden brown. Remove to drain.
2 Heat oil in a stone pot. Fry garlic and white spring onion sections till fragrant. Add soft bone to stir-fry.
3 Add seasoning and fry well. Simmer over medium heat for about 25 minutes.
4 Add carrot and lotus root. Continue to simmer for about 15 minutes.