Ingredients:
400 grams (0.88 lb)mutton or lamb
150 grams (0.33 lb) scallions
1 egg white
2 grams (1/3 tsp) salt
1 gram (1/4 tsp) MSG
5 grams (1 tsp) cooking wine
5 grams (1 tsp) soy sauce
100 grams (7 tbsp) cooking oil
10 grams (2 tsp) mixture of cornstarch and water
10 grams (1 1/2 tbsp) dry cornstarch
50 grams (3 tbsp) water
Directions:
1.
Cut the mutton or lamb into thin slices 5 cm (2 inches) long and 3
cm (1.2 inches) wide. Put in a bowl. Add 1 g (1/6 tsp) of salt and
stir until the mixture becomes sticky. Add the egg white and dry
cornstarch and mix well. Slice the onions.
2.
Heat the oil in a wok to 70-100:C (160-210:F) and slippery-fry the
mutton slices until they are done. Take out and drain off the
oil.
3.
Put back 20 g (1 1/2 tbsp) of oil into the wok and stir-fry the
scallions until they produce a strong aroma. Add in the cooking
wine, soy sauce, and water and bring to boiling point. Add hte salt
and MSG, and put in the mutton. Quickly sitr several times and then
thicken the sauce with the mixture of cornstarch and water. Take
out and serve.
Features:Shiny and beautifully colored with white meat and
green scallions.
Taste: The mutton is slippery and tender and the scallions
are aromatic.
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