Peppery-Hot Mutton
Ingredients
1 lb. (500g) cooked mutton
1 tbsp soy sauce
2 dried hot red chili (chilli) peppers
bone stock
3 1/2 oz (100ml) vegetable oil
1/4 tsp. ground Sichuan peppercorns
1/2 tsp. scallions, sliced diagonally
1/4 tsp. sesame oil
1/2 tsp. vinegar
1/4 tsp. MSG (optional)
Directions
- 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.
