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 Cut the mutton into 3/4 inch
(2cm) chunks. Mix with the salt
water and rice wine and let marinate
for several hours. Remove and
dry.
- Mix the beaten egg, flour, cornflour
and enough and salt water to make
a batter. Stir in 1 tbsp of the
oil. Coat mutton chunks with the
batter.
- Heat the remaining oil in a
wok over high heat to very hot,
about 350oF (180oC).
Add the mutton chunks and deep-fry
until brown. Remove and drain.
Sprinkle with the spiced pepper-salt.
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