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 Slice mutton. Halve, seed, wash
, and dice the chili peppers.
- Heat the oil in a wok to very
hot, or until the oil surface
ripples. Add the mutton slices
and fry for 30 seconds. Remove
and drain.
- Pour the oil out of the wok,
leaving only enough to cover the
bottom. Reheat and add the scallions
and chili peppers, stir-frying
until fragrant. Add the mutton
and stir in the vinegar, salt,
soy sauce, and enough stock to
cover the mutton about half-way
. Sprinkle with the ground peppercorn
and bring to a boil. Turn the
fire to low and simmer until the
sauce thickens. Add MSG (optional),
Sprinkle with sesame oil, remove,
and serve.
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